ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 11
ENZYMES
ENZYMES
Zyme-O-Aroma Plus (Aroma-enhancing Enzyme)
Zyme-O-Float Plus Liquid (Flotation Enzyme)
Increases aromatic intensity and fruit character in white wine above threshold
even in “non-aromatic” and varieties characterized by thiol aromas.
Specifically developed to maximize the efficiency of clarification by flotation in
the production of white wines.
• Glycosidases (especially terpenes and related compounds) release bound aromatics.
• Highly active and concentrated pectolytic enzyme preparation.
• Contains high amounts of secondary activities such as ß-glucosidase and arabinosidase.
• Produced by classic fermentation of selected strains of Aspergillus niger.
Application: Add towards end of fermentation.
Recommended Dosage: 24–60 mL/ton
Application: Add directly to grapes prior to the press or to the tank prior
to fermentation.
Packaging: 1 kg and 25 kg
Recommended Dosage: 16–24 mL/ton
Packaging: 1 kg and 25 kg
Zyme-O-Clear Plus Liquid (Clarification Enzyme)
Preserves the freshness and aromatic qualities of the grapes and is designed
primarily for settling white juices with the added ability to improve filtration
rates.
Zyme-O-Glucanase (Filtration Enzyme)
• Created from non-GMO Aspergillus niger strains.
Zyme-O-Glucanase was developed for red or white wines to increase settling
rate and filterability, especially for grapes contaminated by Botrytis cinerea
(high glucan content).
• Pre-press application improves free-run press yields.
• Enhances the lysis of yeast cells during lees contact.
• Results in better compaction of the lees for reduced losses at racking.
• Highly concentrated granulated-glucanase.
Application: Add directly to grapes prior to the press or to the tank prior
to fermentation.
• Purified to remove cinnamyl-esterase activity.
Recommended Dosage: 8–16 mL/ton
Packaging: 1 kg and 25 kg
Zyme-O-Color Plus Liquid (Maceration Enzyme)
Increases color extraction and stability in red wine especially when used in
conjunction with Color-Tan. Zymo-O-Color Plus enhances mouthfeel, structure
and fruit character without an increase in bitterness.
• Created from non-GMO Aspergillus niger strains.
• Improves filterability, particularly in Pinot Noir and Merlot.
• Optimizes the extraction of intracellular compounds such as tannins, anthocyanins and aroma
compounds from the skins during maceration.
Application: Add directly to grapes prior to the press or to the tank prior
to fermentation.
Recommended Dosage: 16–24 mL/ton
Packaging: 1 kg and 25 kg
Application: Zyme-O-Glucanase is very active at typical must pH. Dilute 20
times the enzyme weight of chlorine-free water, add directly to the must or
wine and mix well to homogenize into the tank.
Recommended Dosage: 0.2–0.4 lb/1000 gal
Packaging: 0.5 kg and 20 kg
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The speed at which enzymes work
is determined by contact time,
juice temperature, and dosage rate.
Zyme-O-Thermo L
(Thermovinification/Flash Détente Enzyme)
Developed especially for skin maceration, color extraction, and for
thermovinification/flash détente in red wines.
Tip
Bentonite deactivates enzymes, so if
enzymes are used as part of a juice fining
program, give the enzymes 6-24 hours to
work before adding bentonite.
• Concentrated pectolytic and hemicellulasic enzyme produced from selected strains of
Aspergillus niger.
• Pectinases aid with processing efficiency, settling, and ease of pressing.
• Hemicellulases break down cell walls to improve the extraction of color and structure components.
Application: Add directly to the must or well-homogenized to the mass.
Recommended Dosage: 6–18 mL/ton
Packaging: 25 kg
ENOLOGY
PRODUCTS
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