Type: Enzyme to maximise juice and aroma extraction for white and rosé wines.
Characteristics:
- Pinnacle Zym White Extract reduces the viscosity of the mash, which allows easier pressing.
- Using Pinnacle Zym White Extract eases juice extraction with shorter pressing cycles and higher juice yields. Reduced time in the press preserves must from oxidation, thus extracting all the aromatic and color potential of grapes. The pectinase lyses the pectin substances, hence improving clarification of the must.
Application:
- Pinnacle Zym White Extract is used in white and rosé wine production to improve juice extraction and clarification of the must.
- Pinnacle Zym White Extract extracts more varietal aromas from grapes, thus increases aromatic potential of the wine.
Formulation: Pectolytic concentrate with negligible cinnamoyl esterase activity, glycerol, water.
Instructions for use:
Dilute Pinnacle Zym White Extract into water (1:10) to maximise distribution of the enzyme into crushed grapes.
Add the solution on grapes at the crusher or in a press* (*avoid immediate draining to enable enzymes distribution onto the substrate).
Recommended temperature range: 12-20°C (54-68°F).
Dosage:
For temperatures between 12-15°C (54-59°F) or short skin contact (2-4 hours): 5 mL/100kg.
For temperatures above 15°C (59°F) or maceration over 8 hours: 3 mL/100kg.
NB: higher dose should be applied for pH < 3.2.
Activity: ≥ 950 PE/g.
Storage conditions: Store below 10°C (50°F).
Note: temperatures above 60°C (140°F) inactivate Pinnacle Zym White Extract.
Shelf life: Three years from date of manufacture.
More information: Pinnacle Zym White Extract Product Information Sheet
