Pinnacle Zym Red Extract

Product families

Other characteristics

End Uses

Wine

Functions

Enzyme

Ingredient Name

Pectinase

Dosage

Maceration: 3 mL/100kg. A higher dose should be applied for pH < 3.2. Cold soaking: 5 mL/100kg.

Markets

Food & Nutrition

PACKAGING

1kg bottle, 25kg canister.

Shelf LIfe

Three years from date of manufacture.

Application

• Pinnacle Zym Red Extract is optimum for light, aromatic, ready to drink reds.; • Pinnacle Zym Red Extract is suitable for maceration and cold soaking.; • When used on thermo-treated grapes Pinnacle Zym Red Extract improves pressability (higher yields) and settling of the must.

Enzyme Type

Pectinase

Formulation

Pectinase, glycerol, water.

Ingredient

Water, Glycerol, Pectinase

Technology

Food Ingredients

Packaging Type

• Bottles
• Cans

Characteristic

• Pinnacle Zym Red Extract breaks down grape pectin chains, enabling a quicker extraction of aroma precursors contained in red grape skins.; • Secondary activity of hemicellulase in Pinnacle Zym Red Extract facilitates color and tannin extraction.; • Pinnacle Zym Red Extract reduces maceration time and increases free-run juice yields. The pectinase lyses the pectin substances improving clarification of the must with more compact sediments.

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Storage Condition

Store below 10°C (50°F). Note: temperatures above 55°C (131°F) inactivate Pinnacle Zym Red Extract.

Use Instructions

Dilute into water (1:10) to maximize distribution of the enzyme into macerating grapes. Pump over to better mix and homogenize. On thermo-treated grapes: add Pinnacle Zym Red Extract during cooling phase just before pressing (important to add the enzyme when temperature < 55°C (131°F)).

Scientific background

Enzymes are proteins thus are very reactive with tannins, so we recommend adding Pinnacle Zym Red Extract as early as possible in maceration.

Food Ingredients Functions

Enzyme

Food and Nutrition Applications

Wine