ULTRasi G

Other characteristics

Brand

ULTRasi

End Uses

Wine

Functions

Clarifier, Enzyme

Ingredient Name

Pectolytic Enzyme

Labeling Claims

Non-GMO

Dosage

ULTRasi G: 1-4 g/hl at grape reception or during crushing or at tank filling

Markets

Food & Nutrition

Storage

Store sealed containers in a dry, clean area.; Keep the product in its whole package in a cool place, away from moisture.

PACKAGING

500 g polilaminate sachets.

Advantages

_x0001_ rapid pectin degradation along side a reduction in must viscosity;; rapid cloudiness sedimentation with a more compact sediment;; reduced holding time in fining tanks; _x0001_; traditional fining agents action enhancement; _x0001_; increased yield following pressing; _x0001_; decreased operation pressure and consequent increase in product quality (more delicate pressing);; _x0001_ increase run-off must yield; _x0001_; simplification and optimization of subsequent filtration operations.

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Application

ULTRasi G and ULTRasi L are specific pectolytic enzymes for fining and clarifying white grape musts, in different areas and conditions, in a short time (few hours). They are active at an extensive range of pH and temperatures and are available in two types: ULTRasi G is a microgranular form which is almost instantaneously soluble and ULTRasi L is a liquid form.; ACTIVITY; ULTRasi G and ULTRasi L are enzymes with pure pectolytic activity. The balanced content of polygalatturonases, pectin-lyase and pectin-esterases allows for a notable heterogeneous action on white grape musts.

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Enzyme Type

Pectinase

Ingredient

Aspergillus Niger, Pectinesterase, Pectinlyase, Polygalacturonase

Technology

Food Ingredients

Use Method

Disperse the product in water or must (1:10 ratio) and add to the mass to be treated. ULTRasi L can be used as is.. SO2 content (70-100 ppm) does not inhibit enzyme activity

Packaging Type

Bags

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: P261 - P304+P340 - P342+P311; Other statements; This product does not contain nanoparticles and has not been subjected to ionizing radiation. Quality Management System Dal Cin Gildo Spa certified according to ISO9001: 2015 (No. 1713 Certiquality)

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