Essezym Clair-L

Pectolytic enzyme in liquid formulation for clarification of white and rosé musts.

Essezym Clair Liquid is a highly concentrated pectolytic enzyme in liquid form designed for the clarification of white and rosé musts. This liquid preparation offers multiple advantages in the winemaking process:

High concentration and convenience: its high concentration and liquid formulation make it very practical to use. Its liquid form allows rapid homogenization with the grape mass and facilitates use with automatic dispensers.
Diverse enzyme composition: Essezym Clair-L is obtained by fermentation of Aspergillus niger (non-GMO) and is composed of several enzyme activities, including polygalacturanose, pectin-esterase and pectin-lyase. These activities work together to effectively degrade the pectins found in grapes.
Improves clarification: this enzyme acted as a clarifier, promoting the complete degradation of pectins. This helps improve the clarification or debourbage stage, as well as the centrifugation and flotation processes.
Absence of preservative agents and undesirable activities: Essezym Clair-L is free of preservative agents and does not contain undesirable enzyme activities, such as cinnamyl esterase, that could adversely affect wine characteristics.
Extraction of noble substances: the enzyme can be added directly onto the grapes during the crushing or pressing stage. This not only facilitates color extraction, but also promotes the extraction of noble substances, including aromatic precursors found in the grape skins. These aromatic precursors can help emphasize grape-specific varietal characteristics, adding complexity to the wine’s flavor profile.

Pectolytic enzyme in liquid form with high concentration.
Minimum 180 PA standardized pectolytic activity.

2-4 ml/hl in the settling phase at 15-20 °C for 2-8 hours
3-6 ml/hl in centrifugation phase at 15-20 °C for 1-2 hours
3-6 ml/hl in flotation phase at 15-20 °C for 1-2 hours.
Preliminary laboratory tests are recommended.

Add directly into the crusher, press or tank at the beginning of filling.

10 kg canister.
Store in a cool, dry place.

High concentration and convenience: its high concentration and liquid formulation make it very practical to use. Its liquid form allows rapid homogenization with the grape mass and facilitates use with automatic dispensers.
Diverse enzyme composition: Essezym Clair-L is obtained by fermentation of Aspergillus niger (non-GMO) and is composed of several enzyme activities, including polygalacturanose, pectin-esterase and pectin-lyase. These activities work together to effectively degrade the pectins found in grapes.
Improves clarification: this enzyme acted as a clarifier, promoting the complete degradation of pectins. This helps improve the clarification or debourbage stage, as well as the centrifugation and flotation processes.
Absence of preservative agents and undesirable activities: Essezym Clair-L is free of preservative agents and does not contain undesirable enzyme activities, such as cinnamyl esterase, that could adversely affect wine characteristics.
Extraction of noble substances: the enzyme can be added directly onto the grapes during the crushing or pressing stage. This not only facilitates color extraction, but also promotes the extraction of noble substances, including aromatic precursors found in the grape skins. These aromatic precursors can help emphasize grape-specific varietal characteristics, adding complexity to the wine’s flavor profile.

Pectolytic enzyme in liquid form with high concentration.
Minimum 180 PA standardized pectolytic activity.

Add directly into the crusher, press or tank at the beginning of filling.

10 kg canister.
Store in a cool, dry place.

Bring out the effect of Essezym Clair-L with:

Crioferm

for low-temperature fermentation without sacrificing the production of a complex bouquet of aromas

Vege Ps

for a plant-based clarification

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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