Essezym Clair

Pectolytic enzyme in high concentration granular form for rapid clarification of white and rosé musts.

Essezym Clair is a potent pectolytic enzyme in a highly concentrated granular form developed for the clarification of white and rosé musts, with a specific emphasis on static settling. This enzyme is obtained by submerged fermentation of Aspergillus niger, ensuring that it does not contain genetically modified organisms (GMOs). Its composition includes several key enzymatic activities, including polygalacturanase, pectin-esterase, and pectin-lyase. These activities work synergistically to rapidly and completely degrade the pectins in the must, significantly improving the clarification process, including decanting or debourbage, centrifugation and flotation. Key features of Essezym Clair:

High concentration: Essezym Clair is formulated with a high concentration of pectolytic enzymes, making it highly effective in clarifying musts, requiring minimal dosages to achieve significant results.
Clarifies and improves must quality: this enzyme promotes rapid and complete degradation of pectins, thus contributing to better must settling. This results in clearer, cleaner musts that are ready for the next stages of winemaking.
Preservative-free: Essezym Clair is preservative-free, ensuring that the clarification process takes place naturally and without unwanted interference.
Preserves varietal characters: the addition of Essezym Clair directly to the grapes during the crushing or pressing stage promotes the extraction of noble substances from the skins, including aromatic precursors that highlight the grape variety’s distinctive varietal characters.

Pectilinasiu PL/g – 7000
Pectinesterasiu PE/g – 1440
Poligalatturonasi-2 u PG2/g – 190
Chloramphenicol LC-MS/MS LoQ(0,3) <0,3 µg/kg

1-3 g/hl in settling phase at 15-20 °C for 2-8 hours
2-4 g/hl in centrifugation phase at 15-20 °C for 1-2 hours
2-4 g/hl in flotation phase at 15-20 °C for 1-2 hours
2-5 g/hl during maceration on skins at 8-25 °C for 1-3 hours
Preliminary laboratory tests are recommended.

Dissolve Essezym Clair in 10 parts water or must and add directly to the crusher, press or tank at the beginning of filling.

0.100 kg and 0.500 kg resealable bag.
Store in a cool and dry place, away from heat sources.

High concentration: Essezym Clair is formulated with a high concentration of pectolytic enzymes, making it highly effective in clarifying musts, requiring minimal dosages to achieve significant results.
Clarifies and improves must quality: this enzyme promotes rapid and complete degradation of pectins, thus contributing to better must settling. This results in clearer, cleaner musts that are ready for the next stages of winemaking.
Preservative-free: Essezym Clair is preservative-free, ensuring that the clarification process takes place naturally and without unwanted interference.
Preserves varietal characters: the addition of Essezym Clair directly to the grapes during the crushing or pressing stage promotes the extraction of noble substances from the skins, including aromatic precursors that highlight the grape variety’s distinctive varietal characters.

Pectilinasiu PL/g – 7000
Pectinesterasiu PE/g – 1440
Poligalatturonasi-2 u PG2/g – 190
Chloramphenicol LC-MS/MS LoQ(0,3) <0,3 µg/kg

Dissolve Essezym Clair in 10 parts water or must and add directly to the crusher, press or tank at the beginning of filling.

0.100 kg and 0.500 kg resealable bag.
Store in a cool and dry place, away from heat sources.

As a variation, think of:

Essezym Beta

which, due to the secondary activity of betaglucanase, accelerates the natural aging process of wines

Essezym Special Flot-L

to increase filtration yields

Enzymatic preparation for static clarification

The targeted use of pectolytic enzymes results in a significant improvement in the clarification process, thus contributing to a significant increase in the filterability of the final product.

Focus

Pectolytic enzymes: why use them?

Enzymes occur naturally in grapes, but those allowed in oenology, according to Reg. 934/2019 are:

pectolytic enzymes (from Aspergillus niger)
β-glucanase (from Trichoderma harzianum)
Lysozyme, which being an allergen, since it is produced from dried egg white, must be indicated on the label
Urease (from Lactobacillus fermuntum)

Glucosidasic, hemicellulasic, cellulosic activities are considered useful secondary activities.

The enological goals set can be many.

These include:

an increase in yield
improved clarification
an increase in filterability
pellicular maceration for the extraction of aromas and their precursors
increased color extraction of red grapes and increased complexity and structure due to tannin-polysaccharide wall interaction.

Certain precautions should be observed when using enzyme preparations. Low temperature, alcohol and sulfur dioxide (SO₂) inhibit enzyme activity, as does bentonite, which goes to inactivate enzymes.

All essedielle enzyme preparations are free of Cinnamylesterase (CE) secondary activity, since this enzyme is responsible for the increase in hydroxycinnamic acids (thus volatile phenols) in wines.

In white wines, vinylphenols are produced by Saccharomyces POF(+) yeasts.

In red wines, however, ethylphenols are produced by Brettanomyces yeasts especially during aging in used barrels.

Serena Belfante - Laboratory Manager

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