an enzyme preparation specifically formulated for the winemaking industry. This product is designed to enhance various aspects of the wine production process, including juice extraction, clarification, and flavor development

Vinozym Vintage FCE is an enzyme preparation specifically formulated for the winemaking industry. This product is designed to enhance various aspects of the wine production process, including juice extraction, clarification, and flavor development.

What is Vinozym Vintage FCE?

• Type of Enzyme: Vinozym Vintage FCE is a blend of pectinases, which break down pectin, a polysaccharide found in the cell walls of fruits. It may also include other complementary enzymes like cellulase and hemicellulase to further enhance its efficacy.
• Source: Derived from specific strains of fungi, commonly from Aspergillus niger or other industrial microorganisms.

Key Characteristics

• Activity: The primary activity of Vinozym Vintage FCE is pectinase, which helps in breaking down pectin to simplify the processing of grapes and other fruits in winemaking.
• pH Range: Optimal activity typically falls within a pH range of 3.0 to 5.0, suitable for 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), accommodating various stages of the winemaking process.

Applications

1. Juice Extraction:
   • Enhanced Yield: Increases juice extraction from grape must by breaking down pectin, which binds plant cells together.
2. Clarification:
   • Improved Clarity: Helps in removing pectin and other haze-causing substances, resulting in clearer wine.
3. Color and Flavor Extraction:
   • Enhanced Extraction: Improves extraction of color and flavor compounds from grape skins, which is particularly important for red wines.
4. Filtration:
   • Better Filterability: Reduces viscosity and improves the filterability of wine by breaking down complex polysaccharides.
5. Stability:
   • Haze Prevention: Contributes to the stabilization of wines by removing pectins that might cause haze formation over time.

Benefits

• Increased Juice Yield: Maximizes juice extraction from grapes, improving efficiency and yield.
• Enhanced Wine Clarity: Produces wine with improved visual appeal by ensuring it is clearer.
• Improved Color and Flavor Profiles: Maximizes extraction of desirable color and flavor compounds, enhancing the sensory qualities of the wine.
• Efficient Filtration: Makes the wine easier to filter, reducing processing time and effort.
• Consistent Quality: Reduces the risk of haze formation, ensuring a more stable and consistent final product.