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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.

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