PRODUCT DESCRIPTION

The product is produced by submerged fermentation of a well-selected microbial strain followed by separation, formulation and drying. It’s developed for wine processing and helps with wine fining, filtration and stabilization.

MECHANISM

β-glucanase is capable of hydrolyzing glucans, a group of complex polysaccharides that, in wine, limit clarification and considerably hinder filtration. Their presence in musts and wines is often caused by the attack of Botrytis cinereo on grapes. The protease side activity in the product can work nicely under the acidic winemaking conditions and degrade proteins from yeast and fruits, and therefore, save the use of bentonite. The enzyme also promotes autolysis of yeast cells or cell wall breakdown of yeast or fruit to release more color or aroma.

BENEFITS

l  Degrade β-glucan from Botrytis cinereo due to infection;

l  Reduce the viscosity of must or wine and speed up settling after fining;

l  Improve wine filtration and stability;

l  Promote yeast autolysis and release of color or aroma.

REACTION PARAMETERS

PRODUCT SPECIFICATION

** Color: Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.