| DSM
WINE ENZYMES |
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| Details |
Cat. No. |
Pack
Size
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Price |
Photo
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Delvozyme® (Lysozyme)
Controlling lactic bacteria is critical when making high quality wine. SO2 has long been the only tool for microbial control in winemaking but its use is controversial because of the disadvantages and technical constraints for the user (volatility, incidents of oxidation and combination, reduced effectiveness at high pH levels). Nevertheless, it remains a vital subsidiary tool for its antioxidant and antiseptic attributes. |
3E100 |
1kg |
POA |
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Rapidase AR2000
Some grapes contain odourless glycosides that can be a source
of terpene aroma compounds. By using enzyme action to split these
compounds, aromas can be released. Adding AR2000 to wines made from
certain varieties, particularly aromatic whites such as Riesling
& Gewürztraminer, can increase their aroma intensity. Some
reds such as Shiraz, Pinot Noir and Merlot also respond well to
this treatment. Dosage is 20-30 g/kL. Add at end of alcoholic fermentation. |
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POA |
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Rapidase CB
Handling and processing of grapes
prior to fermentation extract a
significant quantity of pectin.
Pectic-polysaccharide have gelling and
electrostatic properties that maintain
particles responsible for haze in
suspension. Removing these particles
from must using static or dynamic
settling (flotation, centrifuge…) is
one of the main steps in white wine
production.
The use of RAPIDASE® CB degrades
long chains of pectic polysaccharides.
The resulting reduction in juice viscosity
and electrostatic interactions
provides fast juice clarification and
more compact lees. |
3E115 |
100g |
POA |
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Rapidase
Ex-Color
This is
a special pectinase preparation developed to assist the rapid extraction
of colour in red wines. It is a pectolytic enzyme that has enhanced
activities that degrade the grape skin and liberate colour components.
It is often used for Pinot Noir but can be used for other varieties
as well. The pectolytic activities also enhance juice extraction,
settling and clarification. Dosage 10-50 g/kL, added prior to maceration.
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Rapidase
Filtration
Rapidase Filtration promotes better filtration by specifically hydrolysing
filter fouling colloids in wine. Pectins are one type of these colloids,
but other polysaccharides such as glucans also interfere. This pectolytic
enzyme also has b-glucanase activity which effectively increases filtration
rates. Particularly useful for Botrytised wines. Dosage rates are 20-50
g/kL, added at the end of fermentation. |
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POA |
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Rapidase MaxiFruit (NEW)
Rapidase® Maxifruit is an enzymatic
preparation which recovers the maximum
from the fruit.
A thorough knowledge of the grape
berry components: polysaccharides,
aroma, flavonoids (tannins and anthocyanins...)
allowed DSM to direct the
choice of principal and secondary activities
of Rapidase® Maxifruit towards
the production of softer and fruitier
wines adapted to consumers taste.
Moreover, the absence of any anthocyanase
activity and the presence of a stabilizing
activity, allows the winemaker
to obtain wines with a stable color of an
intense cherry red shade after alcoholic fermentation.The presence in wines of
a polysaccharide (RG-II) not degraded
by Rapidase® Maxifruit, contributes to
making round wines, as well as decreased
astringency by preventing the
aggregation of polymerized tannins. |
3E132 |
100g |
POA |
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Rapidase TE
Polyphenol extraction, colour stabilization
and wine clarification
are major concerns in red grape
processing.
To achieve these goals, several
parameters play an important
role: fermentation temperature,
duration and maceration techniques:
pumping over, delestage,
thermo treatment, flash expansion…
The use of a specific enzyme formulation
enhances maceration and
largely contributes to process and
product improvement. |
3E135 |
20kg |
POA |
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RapidaseVino
Super
This liquid pectolytic enzyme product is especially formulated in order
to improve several areas of vinification. White and rose wines have improved
pressing yield and increased percentage of free run juice. Filtration is
improved. Red wines have better extraction and colour stability along with
better clarification of the wine after pressing. Dosage and time of addition
depends upon application. |
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Rapidase X Press
Increased free run juice yield and ease of pressing for white
wines are the major benefits of this product. By reducing the effects
of pectic polysaccharides, less juice is retained. Settling and
filtration are also improved. Formulated as a granular enzyme and
used at the crusher or during skin contact. Dosage is 10 to 30g
per 1000kg. |
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POA |
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Rapidase X Press L
Pectic polysaccharides are a major
structural component of the grape
berry cell wall.
The amount present in must depends
on the grape variety, level of ripeness
and on pre-ferment grape processing
technologies.
Pectic polysaccharides gelling and
water retention properties cause
low free run juice yields and poor
pressability. |
3E160 |
20kg |
POA |
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