Pinnacle Zym White Extract
Pinnacle Zym White Extract is Enzyme to maximize juice and aroma extraction for white and rosé wines.
Product families
Applications
- Oenology
Product Families
- Enzymes & Starter Cultures
Other characteristics
- End Uses
- Wine
- Functions
- Enzyme
- Ingredient Name
- Pectolytic Enzyme
- 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.
- Markets
- Food & Nutrition
- Activity
- ≥ 950 PE/g.
- PACKAGING
- 1kg bottle, 25kg canister.
- Shelf LIfe
- Three years from date of manufacture.
- 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.
- Enzyme Type
- Pectinase
- Formulation
- Pectolytic concentrate, glycerol, water.
- Ingredient
- Water, Glycerol
- Technology
- Food Ingredients
- Packaging Type
- Bottles
- Cans
- Characteristic
• 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.
- Storage Condition
- Store below 10°C (50°F).
- Use Instructions
Dilute Pinnacle Zym White Extract into water (1:10) to maximize 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).
- Scientific background
Aromatic compound substances are usually hydrophobic, which impedes their transfer into the must. The longer the maceration, the better the extraction of aroma precursors. Simultaneously, bitter components and potassium are also released into the juice, so the winemaker has to manage extraction time and balance the wanted aroma extraction with the unwanted accumulation of polyphenols and potassium.
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Wine
- Temperature Range
- 12-20°C (54-68°F).
