Ultrasi PASSION the Expression of Varietal Thiols

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ENZYMES rev. 03.15.0 ULTRasi PASSION The expression of varietal thiols CHARACTERISTICS ULTRasi Passion is a pectolytic enzyme with important secondary maceration activities (e.g. cellulase and hemicellulase). These activities help extract thiol aromatic precursors and the presence of odorous molecules (3MH, 3MHA and 4MMP) in wine. APPLICATIONS ULTRasi Passion is used to intensify the aromatic profile of wines obtained from varieties with a thiol character, e.g. Sauvignon, Vermentino, Pecorino, Gewurtztraminer, Grechetto, etc. and in rosé vinification from grapes with thiol aromatic potential. It is to be used during: alcoholic fermentation; ageing and storage. The best results are achieved by using it when fermentation begins alongside specific yeasts such as Fervens Emothion and with adequate organic nutrition (wynTube Revelathiol). 120 100 80 60 ng/l 60 ng/l 4,2 ng/l 40 20 0 3 MH 3 MHA (x10) + ULTRasi Passion Control Aroma production (ng/l) in Trebbiano Spoletino with and without ULTRasi Passion (5 g/hl). In wine with enzymes the concentration of both aromatic compounds is above the perception threshold (indicated in yellow). DOSAGE and INSTRUCTIONS FOR USE 4-6 g/hl. Dilute in water 1:10 and add to the must at the beginning of alcoholic fermentation or during wine ageing. It can even be added early in the phase of cold storage. Do not use at the same time as fining with bentonite. PACKAGING and STORAGE 250 g and 1 kg bottles. Store the product in its original packing, in dry and cool conditions. ACTIVITY ULTRasi Passion Degrades pectins, encouraging a PL Pectinlyase faster clarification PG Polygalatturonases Degrades non esterified pectins present Complements the polygalatturonase PE Pectin esterases action Acts on the skin cellular structure by Cellulases and hemicellulases weakening them and hence present favouring extraction phenomena Acts on cinnamic esters from tartaric acid, by liberating volatile CE Cinnamyl Esterases insignificant phenol precursors which give unpleasant odours .

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