Wine type

Red

Rose

Certifications

Vegan

Allergen Free

Essezym Extra Color

Pectolytic enzyme preparation that facilitates color extraction in red wines and mechanical operations during maceration.
Essezym Extra Color is a high-quality pectolytic enzyme preparation specially formulated to simplify the process of extracting color and polyphenols from grapes with considerable skin thickness. This highly effective enzyme is designed to facilitate mechanical operations during maceration, including delestage or cap breaking by fulling. Essezym Extra Color is free of preservative agents and contains no undesirable secondary enzyme activities, such as cinnamyl esterase. Key features of Essezym Extra Color include:

  • Facilitates color extraction: Essezym Extra Color was specially developed to facilitate the extraction of color pigments and polyphenols found in the skin of thick grapes. This improved extraction contributes to richer and more intense red wines.
  • Simplifies mechanical operations: thanks to its enzymatic properties, Essezym Extra Color simplifies mechanical operations often used during maceration, such as delestage and cap fulling. This reduces the effort and time required to achieve optimal extraction.
  • Preserves aromatic integrity: this enzyme not only improves color extraction but also preserves the integrity of aromatic precursors present in the grape skins. This allows the grape’s unique varietal characteristics to be better highlighted in the finished wines.
  • Suitable for grapes with thick skins: Essezym Extra Color is particularly suitable for red grapes with thick skins, where complete extraction of the desired compounds may be more complex.

Minimum standardized pectolytic activity: 450 PA.
Viable counts are within the upper limit of 5 x 104 g-1.

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 Extra Color in 10 parts water or must and add as soon as possible, including directly to the grapes, to optimize the action of the enzyme during the contact time in maceration, in the press or in the tank at the beginning or during filling.
Do not use bentonite or silica gel simultaneously with the use of Essezym Extra Color.
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 bag.
It is recommended to store the product in a cool environment (< 25˚C).

Essezym Extra Color is a high-quality pectolytic enzyme preparation specially formulated to simplify the process of extracting color and polyphenols from grapes with considerable skin thickness. This highly effective enzyme is designed to facilitate mechanical operations during maceration, including delestage or cap breaking by fulling. Essezym Extra Color is free of preservative agents and contains no undesirable secondary enzyme activities, such as cinnamyl esterase. Key features of Essezym Extra Color include:

  • Facilitates color extraction: Essezym Extra Color was specially developed to facilitate the extraction of color pigments and polyphenols found in the skin of thick grapes. This improved extraction contributes to richer and more intense red wines.
  • Simplifies mechanical operations: thanks to its enzymatic properties, Essezym Extra Color simplifies mechanical operations often used during maceration, such as delestage and cap fulling. This reduces the effort and time required to achieve optimal extraction.
  • Preserves aromatic integrity: this enzyme not only improves color extraction but also preserves the integrity of aromatic precursors present in the grape skins. This allows the grape’s unique varietal characteristics to be better highlighted in the finished wines.
  • Suitable for grapes with thick skins: Essezym Extra Color is particularly suitable for red grapes with thick skins, where complete extraction of the desired compounds may be more complex.

Minimum standardized pectolytic activity: 450 PA.
Viable counts are within the upper limit of 5 x 104 g-1.

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 Extra Color in 10 parts water or must and add as soon as possible, including directly to the grapes, to optimize the action of the enzyme during the contact time in maceration, in the press or in the tank at the beginning or during filling.
Do not use bentonite or silica gel simultaneously with the use of Essezym Extra Color.
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 bag.
It is recommended to store the product in a cool environment (< 25˚C).

For amazing results, consider using it together with:

for the expression of varietal thiols, mimicking the development of plant notes

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

Not sure which enzyme to choose?

We compared our essezym enzymes to guide you in choosing the ideal product for you.

We help you develop your idea.

Talk to us about it

Write to us at info@essedielle.com or fill out the form

Cerca prodotti