Sihazym Extro
Granulated Wine Enzyme Compound for Extraction of Grape Mash
SIHAZYM Extro enzyme from Eaton’s Begerow Product Line is a pectolytic enzyme compound for extracting grape ingredients from red and in particular white wine mash. In addition to pectin breakdown characteristics, SIHAZYM Extro enzyme contains further defined secondary activities such as arabinosidase and hemicellulases. It is specially adapted to the oenological process of mash enzymation.
Selective enzymatic release of polysaccharides and rapid breakdown of the pectins are the main functions of SIHAZYM Extro. This product protects the extracted grape flavors in the mash, since it contains no anthocyanase activity.
Technical Specifications
SIHAZYM Extro enzyme has an activity of 13,200 PGNU/dr (7,600 PGNU/g, polygalacturonase). The product is cleaned of cinnamyl esterase activity.
Features and Benefits
- The specific advantages of SIHAZYM Extro enzyme:
- Rapid release of grape ingredients
- Protection of released grape flavors
- Higher quantity of free run must
- Reduction of mash viscosity
- Increased press capacities
Product Applications
In white wine mash, SIHAZYM Extro enzyme particularly promotes the release of polysaccharides and reduces the viscosity of the mash. During cold maceration of white wine mash, SIHAZYM Extro enzyme is active down to 46.4 °F (8 °C).
Add SIHAZYM Extro enzyme to red wine mash during the mash maceration time or to the recooled mash (approx. 104 °F (40 °C)). In addition to anthocyanins, enzymatic decomposition also releases flavors and desirable grape tannins.
Based on the dosage recommendation, add the product directly into the mash container, the grape mill, the press, or the grape mash container as a 10% solution in water. It is important to ensure optimum distribution of the enzyme solution in the must either through continuous addition to the mash flow via an injector pump or through partial addition (with running agitator) during filling of the mash containers.
