Essezym Extra Color-L

Pectolytic enzyme in liquid form to facilitate color extraction from the peel.

Essezym Extra Color Liquid is an enzymatic solution designed to optimize the process of color extraction from grape skins. It is a pectolytic enzyme preparation that offers several advantages in the winemaking process:

Facilitates color extraction: Essezym Extra Color Liquid acts as a catalyst, facilitating the extraction of color pigments present in the grape skin during maceration. This contributes to a more intense color in the wine.
Improves mechanical operations: this enzyme preparation also improves mechanical operations performed during grape processing, such as crushing or pressing. It facilitates the separation of the must from the skin, and its liquid formulation allows rapid diffusion into the mass.
Increased speed of propagation: its liquid form increases the speed of diffusion of the preparation into the grapes, allowing the use of automatic in-line dispensers, which simplifies and makes the enzyme addition process more efficient.
Promotes the extraction of noble substances: Essezym Extra Color Liquid is not only limited to color extraction, but also promotes the extraction of other noble substances found in grape skins, including aromatic precursors. These aromatic compounds can help emphasize grape-specific varietal characteristics, giving the wine a distinctive flavor profile.

Stabilized pectolytic enzyme in liquid formulation.
Essezym Extra Color Liquid complies with FAO/WHO, JEFCA and FCC recommended specifications.

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

Add the enzyme as early as possible during the process 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 Liquid.
The use of SO2 up to a maximum of 500 mg/l, does not affect the activity of the enzyme.

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

Facilitates color extraction: Essezym Extra Color Liquid acts as a catalyst, facilitating the extraction of color pigments present in the grape skin during maceration. This contributes to a more intense color in the wine.
Improves mechanical operations: this enzyme preparation also improves mechanical operations performed during grape processing, such as crushing or pressing. It facilitates the separation of the must from the skin, and its liquid formulation allows rapid diffusion into the mass.
Increased speed of propagation: its liquid form increases the speed of diffusion of the preparation into the grapes, allowing the use of automatic in-line dispensers, which simplifies and makes the enzyme addition process more efficient.
Promotes the extraction of noble substances: Essezym Extra Color Liquid is not only limited to color extraction, but also promotes the extraction of other noble substances found in grape skins, including aromatic precursors. These aromatic compounds can help emphasize grape-specific varietal characteristics, giving the wine a distinctive flavor profile.

Stabilized pectolytic enzyme in liquid formulation.
Essezym Extra Color Liquid complies with FAO/WHO, JEFCA and FCC recommended specifications.

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

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

A perfect combination with:

Primferm

to achieve a structured and complex wine

PVPP Tabs

to remove any excess color

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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Talk to us about it

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