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Essezym Special Flot-L

Enzyme complex in liquid form with high concentration, specifically for the clarification of white and rosé musts intended for the flotation process.
Essezym Special Flot-L is a potent, highly concentrated enzyme complex designed specifically for the clarification of white and rosé musts destined for the flotation process. This advanced formulation in liquid form is the result of submerged fermentation of Aspergillus niger, a non-GMO enzyme source, and features a combination of key enzyme activities. These activities include polygalacturonase, along with other secondary activities such as cellulase and hemicellulase.

Key features of Essezym Special Flot-L include:

  • Deep clarification: Essezym Special Flot-L was developed to address the specific challenges of clarifying white and rosé musts destined for flotation. Its powerful enzymatic action promotes rapid and complete breakdown of pectins, celluloses and hemicelluloses, thus helping to improve the clarity and stability of musts.
  • Ideal for flotation: this enzyme complex is particularly suitable for use in flotation processes, where effective clarification is essential for obtaining high-quality musts. Its liquid formulation makes it easy to dose directly into the must to be treated.
  • Contributes to decantation and centrifugation: in addition to flotation, Essezym Special Flot-L is also highly effective in static decantation and centrifugation of musts. This makes it a versatile choice for clarification operations in winemaking.
  • Safe and environmentally friendly: Essezym Special Flot-L is produced from non-GMO sources and is designed to be safe for environmental and oenological use. Its liquid formulation allows easy dilution for precise distribution into the solution to be treated.

Highly concentrated liquid pectolytic enzyme.
Essezym Special Flot-L complies with the specifications recommended by the FAO/WHO, JEFCA AND FCC.

2-4 ml/hl in flotation stage at 15-20°C.

Add Essezym Special Flot-L directly into the crusher, press or tank at the beginning or during filling. Try to add the enzyme in a timely manner, however, to allow time for the enzyme activity to act before the flotation process.
The use of SO2 up to a maximum of 500 will not affect the activity of Essezym Special Flot-L.

1 kg bottle, 5, 10 and 25 kg canister.
Store in a cool and dry place, preferably at a temperature not exceeding 25 °C.

Essezym Special Flot-L is a potent, highly concentrated enzyme complex designed specifically for the clarification of white and rosé musts destined for the flotation process. This advanced formulation in liquid form is the result of submerged fermentation of Aspergillus niger, a non-GMO enzyme source, and features a combination of key enzyme activities. These activities include polygalacturonase, along with other secondary activities such as cellulase and hemicellulase.

Key features of Essezym Special Flot-L include:

  • Deep clarification: Essezym Special Flot-L was developed to address the specific challenges of clarifying white and rosé musts destined for flotation. Its powerful enzymatic action promotes rapid and complete breakdown of pectins, celluloses and hemicelluloses, thus helping to improve the clarity and stability of musts.
  • Ideal for flotation: this enzyme complex is particularly suitable for use in flotation processes, where effective clarification is essential for obtaining high-quality musts. Its liquid formulation makes it easy to dose directly into the must to be treated.
  • Contributes to decantation and centrifugation: in addition to flotation, Essezym Special Flot-L is also highly effective in static decantation and centrifugation of musts. This makes it a versatile choice for clarification operations in winemaking.
  • Safe and environmentally friendly: Essezym Special Flot-L is produced from non-GMO sources and is designed to be safe for environmental and oenological use. Its liquid formulation allows easy dilution for precise distribution into the solution to be treated.

Highly concentrated liquid pectolytic enzyme.
Essezym Special Flot-L complies with the specifications recommended by the FAO/WHO, JEFCA AND FCC.

2-4 ml/hl in flotation stage at 15-20°C.

Add Essezym Special Flot-L directly into the crusher, press or tank at the beginning or during filling. Try to add the enzyme in a timely manner, however, to allow time for the enzyme activity to act before the flotation process.
The use of SO2 up to a maximum of 500 will not affect the activity of Essezym Special Flot-L.

1 kg bottle, 5, 10 and 25 kg canister.
Store in a cool and dry place, preferably at a temperature not exceeding 25 °C.

Or, here are additional options:

to reduce preclarification dwell time, thereby reducing the dosage of clarifiers

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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