ENZYMES

ENZYMES Safety in foodstuff represents today a priority and winemakers should be able to ensure it. EVER has always been attentive to precision and safety of its solutions, so to guarantee the success to the achievement of its own targets. By following this philosophy, EVER srl has obtained the ISO 9001/2000 (N. IT06/0451) certification and proposes now EVERZYM, a complete range of winemaking enzymes, reliable and with the aim of offering to the winemaker all the possibilities to reach its targets in quality vinification. This is why EVERZYM distinguishes itself for:

Being in compliance with CE Regulation 1332/2008; not deriving from Genetically Modified Organisms; being immune from antibiotic activity, ochratoxin A and aflatoxin; purity and specificity of its activity, a sit is produced with a naturally low level of cinnamyl-esterase and anthocyanase activity; high concentration, which allows for the use in micro dosage, with optimal yields.

The mashing, the maceration and refining do represent crucial moments in which the enological aim is defined.

The modern tendency towards the “conservative techniques”, as opposed to the previous “subtractive techniques”, has directed us to study enzymes with specific primary and secondary activities, with the aim of taking advantage of the grape’s own characteristics and to improve the stability and the filterability of wines.

EVERZYM LIQUID Pectolytic, liquid and concentrated enzyme with secondary activities; it is ideal in treatment of musts before flotation/static clarification with the following advantages:

Ready for use



Low dosage



Cost effective



Ideal for flotation

200

Turbidity values (NTU) on Trebbiano must

180 160 NTU

Everzym Liquid Enzyme 1 Enzyme 2

140 120 100 80 60

EVERZYM LIQUID, in conclusion, is active on all soluble

40

and non soluble pectins, accelerating the clarification of

20

most of the juices with linear pectins (e.g. Trebbiano).

0

160’ FROM ENZYME ADDITION (2 g/hl) 60’ FROM ENZYME ADDITION (2 g/hl)

EVERZYM VRT Turbidity values (NTU) on Muscat must 200

Everzym VRT Enzyme 1 Enzyme 2

180 160 140 NTU

120

Concentrated, liquid enzyme preparation specific for must proceeding from aromatic cultivars where it accelerates the clarification even in critical conditions of pH and temperature. It allows obtaining more limpid musts and more compact lees. It is active both on soluble and insoluble pectins and it is recommended: On free-run juice from white and aromatic

100



grapes, immediately after the soft pressing,

80



to accelerate its



flotation, centrifugation, filtration, etc



On musts of partially dried or macerated



grapes for a faster hydrolysis of pectins



On musts low in pH and low temperature



(early harvest)

60 40 20 0 AFTER CENTRIFUGE AND 60’ FROM ENZYME ADDITION (2 G/HL)

FROM THE BOTTLE TOP, AFTER 160’ FROM ENZYME ADDITION (2 G/HL)

clarification, the following

EVERZYM GPC Micro granulated, concentrated enzyme preparation, indicated for a quick reduction of viscosity in musts proceeding from white grapes. Active both on soluble and insoluble pectins and it’s used: On free-run juice of white grapes,

It acts at low dosage tank to its concentration

after drip off-pressing or soft press, for a faster

in pectinase and pectin-lyase activities.

clarification, flotation, centrifugation etc.

EVERZYM XPL Liquid enzyme with high pectinase activity, recommended on grape and mash because of its specific activity on the pectins present in the pulp (fast and complete hydrolysis). It accelerates the extraction of free-run juice, increasing its yield and limiting the production of lees and turbidity of the must It maintains the skin integrity but, in the meantime, it favors the extraction of aromatic precursors thanks to a better and more delicate washing on skins

EFFICACY OF THE TREATMENT WITH EVERZYM XPL

Suggested for grapes in which we want to limit the color extraction (e.g. Pinot Grigio)

Free-run juice 1ª pressing 2ª pressing



Efficient even in critical conditions, such as: pH ≤ 3 Temperature ≥ 7°C. Sulfited grapes, mash and grapes.



Efficient in early harvests and on poorly ripe grapes mature

QUANTITY (%)

Enhances the musts filterability

EVERZYM XPL

NO ENZYME

EVERZYM THERMO

Efficacy of EVERZYM THERMO IN FDP 300

QUANTITY (mg/L)

Liquid enzyme with high pectinase concentration, ideal for the application in THERMO VINIFICATION and in FLASH DÉTENTE, techniques that, besides positively impacting the liberation of aromatic compounds, Polyphenols and polysaccharides, also strongly increase the pectins extraction and consequently the must’s viscosity and turbidity. Inactivation of natural enzymes caused by the heat and the relevant quantity of extracted pectins cause a serious difficulty in clarification as well as in filtration. EverzymThermo works in synergy with heatextraction techniques:

200

100

0



It optimizes the effect of highest expression of



the aromatic potential



It positively affects the color extraction



It expedites pectins hydrolysis



It favors the clarification, centrifugation and



filtration

ANTHOCYANS BOUND TO TANNINS TOTAL ANTHOCYANS

FREE ANTHOCYANS

FDP FDP + Everzym Thermo

EVERZYM COLOR Micro granulated enzyme preparation, rich in secondary activities, designed for the red vinification with medium long macerations, where it will:

250



Accelerate the extraction of stable color

200



Solve problems connected to foam formation



in some cultivar



Facilitate the clarification



Enhances the filtration yields



Positively impacts in “volume”, softness,



chemical-physical and sensory stability, thanks



to its secondary ß-glucanase activity



and fairly reduces the use of bentonite to all



advantage of aromas.

hL filtered

hL of merlot filtered with IMMER M7

150 100 50 0 0,5

1

2

bar teste Everzym COLOR

EVERZYM LCL MACERATION OF MERLOT GRAPES 24 h

60 h

120 h

Liquid and concentrated pectinase preparation designed for red vinification with brief maceration, where:

It will extract color from skins in a faster way



It accelerates clarification



It improves filtration yields

It positively participates to the clarification of must, mash and in wine obtained through vigorous pressing.

COLOR INTENSITY

EVERZYM LCL REFERENCE

EVERZYM AROM 5 g/hL Everzym AROM on TRAMINER

Granular pectolytic enzyme, with secondary ß-glycosidase activity, helpful for developing the entire aromatic potential asset that from grape has passed into the wine.

Geraniol

Linalool

Citronellol

This treatment is suggested at end of fermentation, when the sugar content is