Wine type

White

Red

Certifications

Vegan

Allergen Free

Essezym Color

Pectolytic enzyme in granular form with high concentration for color extraction in red wines.
Essezym Color is a potent pectolytic enzyme in high concentration granular form, specially formulated for color extraction in red wines. This high-quality enzyme is produced by submerged fermentation of Aspergillus niger, ensuring that it contains no genetically modified organisms (GMOs). Its composition includes several crucial enzyme activities, including polygalacturonase, pectin-esterase and pectin-lyase. In addition, Essezym Color contains betaglucanase derived from Trichoderma reesei, which further contributes to the color extraction process. This enzyme is free of preservative agents and contains no undesirable secondary enzyme activities, such as cinnamyl esterase. Key features of Essezym Color include:

  • High concentration: Essezym Color is formulated with a high concentration of pectolytic enzymes, ensuring optimal effectiveness in extracting color from grape bunches and skins.
  • Boosts color: this enzyme is designed to maximize color extraction in red wines. Added directly to grapes during the crushing or pressing stage, it promotes the release of pigments from the skin, contributing to more intense and vibrant red wines.
  • Preservative-free: Essezym Color is preservative-free, ensuring that the color extraction process occurs naturally and without unwanted interference.
  • Preserves varietal characters: the use of Essezym Color allows the extraction of not only color but also the aromatic precursors present in the grape skin, helping to highlight varietal characteristics specific to the grape variety.

Minimum standardized pectolytic activity: 50 PA.
Polygalacturonase: uPGX/g min. 300

2-3 g/hl during skins fermentation at 18-24 °C for 2-4 days
1.5-3 g/hl during thermovinification at 45-50 °C for 1-2 hours
3-5 g/hl for young wines at 15-25 °C for 2-10 days
Preliminary laboratory tests are recommended.

Dissolve Essezym Color in 10 parts water or must and add directly into the crusher, press or tank at the beginning or during filling. Do not use bentonite or silica gel at the same time as using Essezym Color.
Warning: Essezym Color acts between 8° C and 40° C. The higher the temperature, the more effective the enzyme (e.g., at 25° C it is twice as active as at 15° C.) The use of SO2 up to a maximum of 500 mg/l, does not affect the activity of the enzyme.

0.100 kg and 0.500 kg resealable bag.
Store in a cool and dry place, preferably below 25 °C.

Essezym Color is a potent pectolytic enzyme in high concentration granular form, specially formulated for color extraction in red wines. This high-quality enzyme is produced by submerged fermentation of Aspergillus niger, ensuring that it contains no genetically modified organisms (GMOs). Its composition includes several crucial enzyme activities, including polygalacturonase, pectin-esterase and pectin-lyase. In addition, Essezym Color contains betaglucanase derived from Trichoderma reesei, which further contributes to the color extraction process. This enzyme is free of preservative agents and contains no undesirable secondary enzyme activities, such as cinnamyl esterase. Key features of Essezym Color include:

  • High concentration: Essezym Color is formulated with a high concentration of pectolytic enzymes, ensuring optimal effectiveness in extracting color from grape bunches and skins.
  • Boosts color: this enzyme is designed to maximize color extraction in red wines. Added directly to grapes during the crushing or pressing stage, it promotes the release of pigments from the skin, contributing to more intense and vibrant red wines.
  • Preservative-free: Essezym Color is preservative-free, ensuring that the color extraction process occurs naturally and without unwanted interference.
  • Preserves varietal characters: the use of Essezym Color allows the extraction of not only color but also the aromatic precursors present in the grape skin, helping to highlight varietal characteristics specific to the grape variety.

Minimum standardized pectolytic activity: 50 PA.
Polygalacturonase: uPGX/g min. 300

2-3 g/hl during skins fermentation at 18-24 °C for 2-4 days
1.5-3 g/hl during thermovinification at 45-50 °C for 1-2 hours
3-5 g/hl for young wines at 15-25 °C for 2-10 days
Preliminary laboratory tests are recommended.

Dissolve Essezym Color in 10 parts water or must and add directly into the crusher, press or tank at the beginning or during filling. Do not use bentonite or silica gel at the same time as using Essezym Color.
Warning: Essezym Color acts between 8° C and 40° C. The higher the temperature, the more effective the enzyme (e.g., at 25° C it is twice as active as at 15° C.) The use of SO2 up to a maximum of 500 mg/l, does not affect the activity of the enzyme.

0.100 kg and 0.500 kg resealable bag.
Store in a cool and dry place, preferably below 25 °C.

If you prefer something different, also try:

for increased extraction of aromatic potential and coloring matter

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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