an enzyme preparation designed specifically for use in the winemaking industry

VinoTaste Pro is an enzyme preparation designed specifically for use in the winemaking industry. Here is an in-depth overview:

What is VinoTaste Pro?

• Type of Enzyme: VinoTaste Pro is a blend of enzymes, primarily pectinases, which break down pectin, a polysaccharide found in the cell walls of fruits. It may also contain other enzyme activities such as cellulase and hemicellulase.
• Source: Typically derived from fungal sources like Aspergillus niger or other industrially relevant microorganisms.

Key Characteristics

• Activity: The main activity is pectinase, which breaks down pectin into simpler molecules. This action helps in clarifying juice and wine and can improve extraction of juice and color from grape skins.
• pH Range: Optimal activity usually occurs in the pH range of 3.0 to 5.0, aligning well with the acidic environment of grape must and wine.
• Temperature Range: Effective in a temperature range of 10°C to 50°C (50°F to 122°F), making it suitable for various stages of winemaking.

Applications

1. Wine Clarification:
   • Juice Extraction: Enhances the extraction of juice from grape must by breaking down the pectin that binds plant cells together.
   • Clarification: Facilitates the removal of pectin, which can cause haziness in wine, leading to clearer final products.
2. Color and Flavor Extraction:
   • Improved Extraction: Enhances the extraction of color and flavor compounds from grape skins, particularly important for red wines.
3. Filtration:
   • Improved Filtration: Reduces viscosity and improves filterability of wine by breaking down complex polysaccharides.
4. Stability:
   • Pectin Removal: Helps in the stabilization of wines by removing pectins that might otherwise contribute to haze formation over time.

Benefits

• Improved Juice Yield: Increases the amount of juice extracted from grapes, enhancing efficiency.
• Enhanced Clarity: Produces clearer wine with improved visual appeal.
• Better Color and Flavor: Maximizes the extraction of desirable compounds from grape skins, improving the sensory qualities of wine.
• Easier Filtration: Reduces the viscosity of the wine, making it easier to filter and process.
• Consistency: Contributes to a more consistent product by minimizing the risk of haze formation.