Pectin-degrading enzyme Oenozym Thiols 250 gr (L.A.)

DESCRIPTION: Production of pectolytic enzymes from non-GMO Aspergillus niger, rich in secondary activities (arabanases, cellulases, hemicellulases) and purified in cinnamoyl esterase.

Winemaking benefits: OEnozym® thiols used during alcoholic fermentation increase the release of thiol aroma precursors, such as 4MSP (puctus) and 3SH (citrus) and thus indirectly increases the conversion of yeast A-3SH (tropical fruits). Oenozym® thiols, added during maturation or a few weeks before bottling, promote the release of thiol precursors (4MSP and 3SH) already present in the wine (which in the precursor state are linked to cysteine ​​or glutathione, non-oxidizable compounds). In this case, the conversion of the yeast into A3SH is impossible.

• The release of thiol precursors into thiols (increasing the conversion %).
• Depending on the moment of use, it is possible to modify the final aromatic profile of the wines.

Oenozym® Thiols help to increase the thiol aromatic intensity of the wine to extend the life of the aromas. Oenozym® thiol can also be added to wines directly before bottling, thus reducing the risk of oxidation losses.

USE:

Dilute the required amount in 10 times the volume of water, add and homogenize the container.
Use a clean, inert container. Do not mix with bentonite and avoid direct contact with sulfur-containing solutions.
Use the product 6-8 hours after preparation.

Dosage: 4-6 ml/hL during fermentation or maturation.