Description
Vinoferm Zymex Aroma 100 g – pectinase for aromatic white wines
Vinoferm Zymex Aroma is an enzyme complex containing β-glucosidase and pectinase for making white wine. It was developed to release aroma from aroma precursors bound to sugars in the fruit or grapes, giving more aromatic wines.
A lot of sugar can hinder its action, so the enzyme should be added towards the end of fermentation, at a gravity of about 1.005.
Dosage
- 6–10 g per 10 litres of wine, at 12–18 °C, until fermentation is complete
- At low temperatures or with a shorter contact time, the dose can be increased
How to use Zymex Aroma
Dissolve the enzyme in a generous amount of water, about 10–20 times its own volume. Then mix it carefully into the wine while stirring. Once the desired aroma intensity is reached, stop the enzyme action by treating the wine with bentonite, 1–5 g per 10 litres.
Storage
Store unopened packs cool (below 15 °C) and dry. Use opened packs as soon as possible.
Frequently asked questions about Vinoferm Zymex Aroma
When should the enzyme be added?
Towards the end of fermentation, at a gravity of about 1.005. A lot of sugar can hinder its action.
How much should I use?
6–10 g per 10 litres of wine at 12–18 °C. At low temperatures or with a shorter contact time, the dose can be increased.
How do I stop the enzyme action?
Treat the wine with bentonite, 1–5 g per 10 litres, once the aroma is where you want it.
Which wines is the enzyme for?
It was developed for white wine, where it releases aroma from aroma precursors in the fruit or grapes.
Related
Betaling
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