Essezym Flavor

Preparation based on highly active pectolytic enzyme for must treatment for white and red wines.

Essezym Flavor is a highly active enzyme preparation based on a potent pectolytic enzyme with significant ß-glucosidasic activity. It is specially developed for the treatment of musts used in the production of white and red wines. This product has been formulated to optimize aromatic extraction during cold maceration and to increase aromatic components at the end of fermentation.

Essezym Flavor is composed of high levels of pectinase and ß-glucosidase, derived from selected strains of Aspergillus niger, with accessory cellulase and hemicellulase activities. This enzyme preparation has several relevant enzyme activities, including:

ß-glucosidasic activity: promotes the release of aromatic components.
Pectin-lytic: essential for the degradation of esterified pectins.
Polygalacturonasic: rich in endo-PG activity, in equilibrium with PL, allows faster clarifications.
Pectin-esterase: prepares the substrate for PG intervention.
Arabanasic: degrades the branched parts of pectins.
Cellulosic: improves the extraction of aromatic precursors and pigments from red grapes.

Essezym Flavor is purified by cinnamyl esterase activity and contains no anthocyanin activities, ensuring complete degradation of pectins. It is a powerful tool for optimizing the winemaking process, aimed at improving the aroma and quality of red and white wines.

Pectinase in micro-granulated form standardized with maltodextrin at a minimum activity of 450 PLU/g and 1000 ßdGlu/g; it is a very active enzyme in maceration in the pH ranges.

2-3 g for 8-12 hours at 5-10˚C.

Add after dilution in 5% water.
Homogenize well in the mass.

0.100 kg and 0.500 kg bag.
It is recommended to store the product in a cool environment (15˚C).
Under these conditions, enzyme activity is preserved for 36 months.

ß-glucosidasic activity: promotes the release of aromatic components.
Pectin-lytic: essential for the degradation of esterified pectins.
Polygalacturonasic: rich in endo-PG activity, in equilibrium with PL, allows faster clarifications.
Pectin-esterase: prepares the substrate for PG intervention.
Arabanasic: degrades the branched parts of pectins.
Cellulosic: improves the extraction of aromatic precursors and pigments from red grapes.

Pectinase in micro-granulated form standardized with maltodextrin at a minimum activity of 450 PLU/g and 1000 ßdGlu/g; it is a very active enzyme in maceration in the pH ranges.

2-3 g for 8-12 hours at 5-10˚C.

Add after dilution in 5% water.
Homogenize well in the mass.

0.100 kg and 0.500 kg bag.
It is recommended to store the product in a cool environment (15˚C).
Under these conditions, enzyme activity is preserved for 36 months.

For a flawless result, use Essezym Flavor with:

Esoticferm

for the production of aromatic white wines

Fruitferm

to obtain round and aromatic wines

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