Wine Making

EnartisZym AROM MP was developed to increase extraction of aromatic precursors during maceration and obtain fruit-expressive wines.

The pectolytic activities of EnartisZym AROM MP reduce juice viscosity, while the enzymatic side activities help improving protein stability and accelerate the breakdown of grape skin cell walls and membranes, leading to an increase in aromas and polysaccharide extraction, and higher yield.

EnartisZym AROM MP is not derived from Genetically Modified Organisms (non-GMO product) and does not contain secondary activities such as oxidases or cinnamyl-esterase.

Composition: Micro-granulated pectolytic enzyme preparation rich in cellulase and hemicellulase side activities.

Applications:

• Production of white, rosé, and fruity red wines.
• Increase primary aromas extraction
• Increase press yield.
• Decrease amount of bentonite necessary to achieve protein stability post-fermentation.

Dosage: 20 - 40 g/ton

The higher doses are recommended under conditions of low pH and temperatures, short maceration times, and in case of underripe grapes.

Instructions to use:

Dilute EnartisZym AROM MP in 10 parts water or juice. Add to grapes during maceration or pressing and homogenize.

To ensure optimal clarification, add 1 mL/hL of EnartisZym RS after pressing.

Packaging & Storing:

Sealed package: store away from sunlight in a cool and dry place, preferably at 5-15°C (41-59°F).
Opened package: carefully reseal and store in refrigerator. Use within one year.

This Italian Red Crate is the perfect solution for collecting and transporting your produce. With dimensions of 56x35x31h and a 40 liter capacity, it is stackable for convenient storage. The semi-perforated design allows for ventilation to keep your goods fresh. Ideal for wine, tomatoes, olives, and more.

A white plastic lid to suit the rectangular storage crate, keeping your contents covered, clean and stackable. It clicks on to protect ingredients or gear, whether in the pantry, the fridge or on the move. A practical spare for a tidy, food safe setup.

A bentonite obtained by a special procedure. Its activation rate is designed to obtain a bentonite that combines excellent fining and protein removal properties with a limited volume of lees. In red wine, it is recommended to eliminate unstable color compounds and, together with Goldenclar Instant, for fining before cross-flow filtration.

• Applications: protein stabilization; removal of unstable color; clarification; prevent “light-struck” defect
• Dosage: 20-200 g/hL
• Packaging: 20 kg

Also known as chalk, Calcium Carbonate is suitable for brewing dark beers, which require a CO32- concentration of at least 150 ppm. It is used for increasing Residual Alkalinity in the brewing water as well as raising the mash pH. Additions can be put in the brewing water or directly into the mash.

1 gram of CaCO3 per litre of water contributes:

• 400 ppm Ca2+
• 600 ppm Total Alkalinity as CaCO3
• 20 mEq/L Alkalinity as CO3-2

Calcium (Ca)
Calcium is the primary ion determining the “permanent hardness” of the water. Calcium plays multiple roles in the brewing process including lowering the Ph during mashing, aiding in precipitation of proteins during the boil, enhancing beer stability and also acting as an important yeast nutrient.

Calcium levels in the 100 mg/l range are highly desirable, and additives should be considered if your water profile has calcium levels below 50 mg/l. The range 50mg/l to 150 mg/l is preferred for brewing.
 

Carbonate and Bicarbonate (CO3 and HCO3)
Carbonate is considered the most important ion for all grain brewing. Carbonate (or bicarbonate), expressed as “total alkalinity” on many water reports, is the ion that determines the acidity of the mash.

It also is the primary determinant in the level of “temporary hardness” of the water. If carbonate levels are too low, the mash will be too acidic, especially when using darker malts (which have higher acidity). If carbonate is too high, mash efficiency will suffer. Recommended levels are 25-50 mg/l for pale beers and 100-300 mg/l for darker beers.

Note that bicarbonates and temporary hardness can be reduced by pre-boiling the water – the precipitate that falls out after boiling is primarily bicarbonate.

Adjusting your Water
Different styles of beer require different water profiles. Often a particular beer is associated with the water profile of the city in which the beer originated. For a listing of water profiles for popular brewing cities of the world, you can visit BeerSmiths water profile listing. If you have a target profile in mind, you can adjust your water to match that profile.

You can dilute your local tap water with distilled water if some ion counts are too high for your target water profile. Similarly you can use additives to increase the level of key ions. Popular additives include table salt (NaCl), Gypsum (CaSO4), Calcium Chloride (CaCl), Epsom Salts (MgSO4), Baking Soda (NaHCO3), and Chalk (CaCO3).

Unfortunately the additives do not add a straightforward amount of ions to the water profile, so its best to use some kind of water profile tool to adjust your local water supply to reach a target profile.

Usually only a few grams of additives is required to achieve your target profile. Check water profile tools available online.

Complex nutrient containing diammonium phosphate, cellulose and thiamine. It promotes yeast propagation and a quick start of alcoholic fermentation. The cellulose contained in Nutriferm® Start plays a detoxifying role and helps to prevent sluggish or stuck fermentations.

• Applications: yeast basic nitrogen nutrition; very clean musts
• Dosage: 20-35 g/hL