Pectinase - Enzyme Vinoferm Zymex Aroma 1kg

VinofermSKU: 7339929403490

Specifically multi-active enzyme (pectinase and beta-glucosidase activity) in powder form for more aromatic wines and distillates. The beta-glucosidase activity releases aromatic components, bound to sugar, from the fruit/grapes.

Price:
Sale price549,00 kr
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Description

Pectinase Zymex Aroma 1 kg – enzyme that releases aroma in white wine

Vinoferm Zymex Aroma is an enzyme complex containing β-glucosidase and pectinase for making white wine. The enzyme is designed to release aroma compounds bound to sugars in the grapes, making the wine more aromatic. A high sugar content can inhibit the enzyme, so Zymex Aroma is best added towards the end of fermentation, at a gravity of 1.005.

How to use Zymex Aroma

  1. Dissolve the enzyme in plenty of water, about 10–20 times its own volume.
  2. Gently stir the mixture into the wine towards the end of fermentation (gravity 1.005).
  3. Let the enzyme work at 12–18 °C until fermentation is finished.
  4. Once the aroma is strong enough, stop the enzyme by treating the wine with bentonite (1–5 g per 10 litres).

Technical data

  • Contents: 1 kg powder
  • Enzymes: β-glucosidase and pectinase
  • Dosage: 6–10 g per 10 litres of wine
  • Can be increased at low temperature or short contact time
  • Temperature: 12–18 °C
  • Storage: unopened in a cool (below 15 °C), dry place. Use opened packs as soon as possible

Data sheet

Frequently asked questions about Zymex Aroma

When should Zymex Aroma be added?

Towards the end of fermentation, at a gravity of 1.005. A high sugar content can inhibit the enzyme, so it works best once most of the sugar has fermented.

How much Zymex Aroma should I use?

Dose 6–10 g per 10 litres of wine at 12–18 °C. At low temperatures or with a short contact time, the dose can be increased.

How do I stop the enzyme?

Once the aroma is strong enough, treat the wine with bentonite, 1–5 g per 10 litres.

What is the difference between Zymex Aroma and ordinary pectinase?

Zymex Aroma also contains β-glucosidase, which releases aroma compounds bound to sugars in the fruit. This gives a more aromatic wine.

How should the enzyme be stored?

Store unopened packs in a cool (below 15 °C), dry place. Use opened packs as soon as possible.

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