Predenzym Gluca Plus

Purified and concentrated preparation made from ß-(1-3 & 1-6) glucanases and pectinases for filtration and/or wine maturation on lees

Activity:
Polygalacturonase (pg): ≥ 3000 u/g
Beta-(1-3;1-6)-glucanase (bg): ≥ 150 u/g

Characteristics:

  • Predenzym Gluca Plus is a pectolitic preparation with high concentrations of ß-(1-3 & 1-6) glucanases and pectinases activity, particularly studied for the complete hydrolysis of the clogging ß-glucans;
  • Optimizes wine filtration and clarification, particularly in botrytis affected grapes if used at the end of alcoholic fermentation;
  • Allows the release of mannoproteins during the maturation on lees and therefore enhances roundness and mouthfeel of the wine;
  • Reduces the duration of maturation while preserving the organoleptic properties derived from maturation on lees.

Usage:

  • Dissolve Predenzym Gluca Plus in 10 times its weight of water, must or wine. The product dissolves immediately at room temperature;
  • White and rosé wine: add Predenzym Gluca Plus to the tank or barrel. Maintain the lees in suspension by stirring anaerobically for 3 to 6 weeks on daily basis;
  • Red wine: add Predenzym Gluca Plus as early as possible under the cap at the end of alcoholic fermentation or during post-fermentation maceration. Maintain the lees in suspension by stirring anaerobically for 3 to 6 weeks on daily basis;
  • Press: add Predenzym Gluca Plus immediately in the press;
  • Lees: add Predenzym Gluca Plus to the tank or barrel containing the lees. Maintain the lees in suspension by stirring anaerobically for 3 to 6 weeks on daily basis. After treatment, add the supernatant to the wine.

Dosage:
White and rosé: 2 – 3 g/hl
Red: 3 – 5 g/hl
Botrytis: 2 – 3 g/hl
Press and lees: 10 – 20 g/hl

Storage:
Predenzym gluca plus is stable at room temperature < 68°f (20°c).

Packaging:
250g