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Ft Extrazyme Terroir (En)

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Ft Extrazyme Terroir (En) DATA SHEET EXTRAZYME TERROIR ENZYMATIC PREPARATIONS Enzymes for maceration and extraction highly concentrated. ŒNOLOGICAL APPLICATIONS EXTRAZYME TERROIRis a pectolytic enzyme preparation with highly concentrated additional capabilities that considerably accelerates the breakdown of the cell walls making up the grape's berry. Thanks to its wide and active spectrum, EXTRAZYME TERROIR is the enzyme formula best adapted to preparing red-grape wines of high potential. Indeed, with this type of grape harvest, it provides rapid colour stabilisation, concentrating the structure whilst also encapsulating it through the action of the polysaccharides arising from the hydrolysed pectins. With poorer grapes, EXTRAZYME TERROIR provides significant gains in colour and tannins whilst also reducing the mechanical pulverisation and other operations needed for their extraction. The ratio of free-run juice to pressing wine is improved, which contributes to the overall quality of the resulting wine, giving more volume in the mouth and more structure but less astringency. PROPERTIES - Origin: Concentrated and purified extracts from various strains of Aspergillus niger. - Main enzymatic reactions: polygalacturonase, pectin esterase, pectin lyase. Suppresses secondary pectolytic enzymes for the hydrolysis of the pectic hairy regions, as well as hemi-cellulase and cellulase enzymes that help to weaken the grape berry. Suppresses secondary glycosidase enzymes. - Cinnamyl esterase reaction: average. - Format: Perfectly soluble micro-granules. DOSE RATE • 3 to 6 g per 100 kg of grapes in case of cold soaking. 1 g/100 kg corresponds to 10ml of liquid suspension per 100 kg of grapes. The quantities needed will vary with the requirements of the process: Maceration of red grapes Maceration of red grapes with high potential with less potential Minimum quantity 1,5 g/100 kg 2 g/100 kg (basic conditions) Juice temperature : <12 °C + 1 g/100 kg + 1 g/100 kg Juice temperature : between12 and 1 6°C / / Thick grape skins / non-destemmed grapes + 1 g/100 kg + 1 g/100 kg Pre-fermentation maceration < 2 days + 1 g/100 kg + 1,5 g/100 kg Rapid clarification after pressing / + 1 g/100 kg + 1,5 g/100 kg increased juice output * * This higher concentration generally allows one to do without a clarification enzyme (except for FLUDASE with wines) and also increases the output of juice or pressing wine. INSTRUCTIONS FOR USE Dissolve the contents of a 100g pot in 1 litre of cold water and mix it until fully dissolved. This solution will remain stable for about 36 hours. Incorporate it as soon as possible; in the receiving hopper or, failing that, when vatting or in the press. Use a drip system, a metering pump or some other distribution system to provide perfect blending within the harvested grapes or must. The information contained in this document is that which Tél +33 (0)3 26 51 96 00 N 10-03-14/A Institut Œnologique de Champagne O we dispose of to the best of our knowledge at this time. I ZI de Mardeuil - Allée de Cumières Fax +33 (0)3 26 51 02 20 Users are still obliged to take their own precautions and S carry out their own trials. All current regulations must be BP 25 - 51201 EPERNAY Cedex France www.ioc.eu.com scrupulously observed. VER DATA SHEET EXTRAZYME TERROIR WINE QUALITY IMPROVEMENTS - Pre-fermentation maceration time required: less than 2 days - Increased volumes of pressing wine: from 8 to 13 % - Increased total volumes: from 2 to 4 % - Increased tannin quantities: from 4 to 12 % - Early colour and pigment stabilisation - Increased purple colour - Increased volume in the mouth - Quicker racking off with protection of fruitiness ENZYMATIC EXTRACTION FAQs What is the best temperature for using enzymes with red maceration? What are the limiting and preferred temperatures for pre-fermentation cold maceration? Pectinase reactions generally work best at a temperature close to 50°C. Put another way, this is far removed from traditional maceration conditions other than thermo-vinification or pre-fermentation hot maceration (processes in which the levels of pectic substances are even higher yet). At 10°C, the average activity level is around 10% but at 30°C this figure exceeds 40%. Fortunately, the concentrations and the nature of our enzymes have been selected to be sufficiently active at their working conditions. Moreover, our tables allow the quantities to be adapted to low temperatures. We consider that these enzymes remain active at temperatures higher than 5°C; they are not destroyed by cold, just slowed down. What is the colour gain from using EXTRAZYME TERROIR? This will vary greatly depending, amongst other things, on the maturity of the grapes harvested. Where the harvest is no so mature, the colour gain provided by EXTRAZYME, and even more so by EXTRAZYME TERROIR, may be significant (up to 10% on average, maybe even 40% or more of increased colour intensity in some cases). This is because the grape skins are thicker and contain pigments that are difficult to extract without enzymes, especially if working with short maceration times. For more mature harvests, it is better to use EXTRAZYME TERROIR for which the enzyme reactions mainly promote the quality of the tannins extracted and the dispersion of the polysaccharides, thus assisting colour stabilisation in the longer term. In all cases, and this is what has the greatest impact on colour, the quality of the pigments is improved by a clarification enzyme. The colour is more purple and less orange and more stable over time. Diagram of a grape berry and the actions of the extraction enzymes With less mature harvests, or perhaps immature harvests, is Cuticule : wax, fatty acid no enzyme reactions there a risk of the enzymes extracting herbaceous compounds or Cuticule : cire, acide gras pas d’action enzymatique green tannins? Skin : tannins, anthocyanins, • Pectinase , aromaticPellicule substances : tanin s, anthocyane• sCellulase, • P ectinases and/or substancesaroma precursors aromatiques • Hemi-cellulase• Cellulases Absolutely not! The enzymes cannot react with the bitter pip et/ou précurseurs d’arômes • Hémi-cellulases tannins since the pips are covered by a cuticle against which Flesh: wine must • Pectinase winemaking enzymes are completely powerless. Moreover, using Pulpe : moût • Pectinases Pips :catechins, tannins no enzyme reactions EXTRAZYME TERROIR to extract colour, juice and structure reduces Pépins : catéchines, tanins pas d’action enzymatique the need for mechanical work (grape treading, pumping over, etc) otherwise needed to achieve these ends. The extraction is much more selective and less harsh and thus less likely to encourage dryness and acidity. PACKAGING AND STORAGE • 100 g, 250g Use within 3 days of opening. Store in a dry environment which is well ventilated at a temperature between 5 and 25°C. The recommended use by date is marked on the packaging. The information contained in this document is that which Tél +33 (0)3 26 51 96 00 N 10-03-14/A Institut Œnologique de Champagne O we dispose of to the best of our knowledge at this time. I ZI de Mardeuil - Allée de Cumières Fax +33 (0)3 26 51 02 20 Users are still obliged to take their own precautions and S carry out their own trials. All current regulations must be BP 25 - 51201 EPERNAY Cedex France www.ioc.eu.com scrupulously observed. VER.
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