ULTRasi Flot
ULTRasi Flot is Liquid enzyme that expresses its full potential when preparing the must for flotation process, since it is characterized by an excellent combination of fundamental pectolytic activities.
Properties
- Physical Form
- Liquid
Product families
Applications
- Oenology
Product Families
- Enzymes & Starter Cultures
- Processing Aids
Other characteristics
- Brand
- ULTRasi
- End Uses
- Wine
- Functions
- Clarifier, Enzyme
- Ingredient Name
- Enzyme Blend
- Labeling Claims
- Non-GMO
- Dosage
- 1-4 ml/hl during crushing or in tank.
- Markets
- Food & Nutrition
- Storage
Keep the product in its whole package in a cool place, away from moisture.; Store sealed containers in a dry, clean area.
- PACKAGING
- 1 kg bottles and 25 kg cans.
- Advantages
High speed depectinization; Rapid decrease in viscosity; It facilitates solid agglomeration, and increased the flotation yield.
- Application
ULTRasi Flot expresses its full potential when preparing the must for flotation process, since it is an enzymatic preparation characterized by an excellent combination of fundamental pectolytic activities. ULTRasi Flot stimulates a rapid decrease in must viscosity, consequently facilitating the particle agglomeration process. This then causes a rapid migration of the solids towards the surface once gas, under pressure, is injected. This gives a more compact cap and notably increases the flotation yield. ULTRasi Flot is an ideal enzyme to use in continuous or discontinuous (flotation in tank) flotation.; ACTIVITY; ULTRasi Flot is an enzymatic preparation characterized by a high pectolytic activity which facilitates a rapid decrease in viscosity.
- Enzyme Type
- Pectinase
- Ingredient
Aspergillus Niger, Pectinesterase, Pectinlyase, Polygalacturonase
- Technology
- Food Ingredients
- Use Method
ULTRasi Flot is a liquid enzyme that can be added as is. However a 1:10 dilution (in water or must) can allow for a better enzyme distribution throughout the mass to be treated.. Before adding the flotation coadjuncts and saturating with gas, be sure the pectins have been degraded, for example by using an insolubility test in alcohol. SO2 content (70-100 ppm) does not inhibit enzyme activity
- Packaging Type
- Bottles
- Food Ingredients Functions
- Clarifier
- Enzyme
- Food and Nutrition Applications
- Wine
- Classifications and Declarations
Compliance with regulations; EU Reg. 2019/934 - Codex OIV (oenology) - Product allowed for the production of organic wine (ann. VIIIbis EC Reg. 889/2008); UE Reg. 1332/2008 (food enzymes); Safety Classification (CLP); Danger – pictogram GHS08; Hazard statements: H334; Precautionary statements: P342+P311; Other statements; Quality Management System Dal Cin Gildo Spa certified according to ISO9001: 2015 (No. 1713 Certiquality)
Technical data
Table 1 of 1
10 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Physical State | liquid | — | DC 1.01 |
| Color | brown | — | DC 1.02 |
| Smell | Typical | — | DC 1.03 |
| pH 1% Solution | 3.5 - 4.5 | — | DC 1.05 |
| Dispersibility | good | — | DC 1.04 |
| Density | 1.0 - 1.2 | g/ml | DC 1.10 |
| Enzymatic Activity | Pectinase (PG PME PL) | — | technical information |
| Support Components | KCl glycerol | — | technical information |
| Arsenic Content | max. 3 | ppm | A.A.Spectrophotometry |
| Lead Content | max. 5 | ppm | A.A.Spectrophotometry |
