ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 13
ENZYMES
FINING AGENTS
Zyme-O-Xtra Liquid (For Difficult-to-Settle Varietals)
Activegel
Specifically developed for use in the production of difficult-to-settle varietals
including Muscat, Viognier and French hybrids.
High electrical charge gelatin produced with the specific goal of improving
flotation processes, both batch and continuous systems.
• Highly active and concentrated pectolytic enzyme preparation produced by classic
fermentation of selected strains of Aspergillus niger.
• Highly effective in flotation and juice settling.
• Settling speeds enhanced by additional pectinase side activities.
• Easily soluble in room temperature water.
Application: Can be used at any stage during the vinification process but
particularly effective in juice settling.
• High activity on improving wine filterability.
Recommended Dosage: 16–32 mL/ton
Packaging: 15 kg
Packaging: 1 kg and 25 kg
• Low dosage required.
Application: Juice and wine.
Recommended Dosage: 0.2–0.9 lb/1000 gal (2–11 g/hL), depending on juice
or wine type
Clarcoll
Highly purified fish protein, produced with an innovative process to maximize
surface charge without the need for pre-dissolution in water.
• Easily soluble.
• Effective at low dosages.
• Improves wine filterability.
• Very effective at reducing bitterness and astringency.
Application: Red and white wine.
Packaging: 1 kg
Recommended Dosage: 0.2–2.5 lb/1000 gal (2–30 g/hL) depending on age
and turbidity of wine
ClarMix
Innovative fining agent that exploits the synergy between gelatin and chitosan.
Selective and absorbent properties enhance the clarification and fining effect
in juice, must, and wine to reduce astringency, bitterness, and off-aromas, with
the ability to selectively reduce spoilage microorganism activity.
• Easy to dissolve and use.
Did
u
o
Y
?
w
o
n
K
Liquid enzymes are easier to use and disperse
more quickly, but granular/powdered enzymes
are easier to store (don’t need refrigeration)
and have a longer shelf-life.
• Effective replacement of potassium caseinate.
Application: White and red wines and juices.
Packaging: 1 kg
Recommended Dosage: 0.2–1.7 lb/1000 gal (2–20 g/hL)
ENOLOGY
PRODUCTS
12
13
