ULTRAZYM EX-L

Ultrazym EX-L is a broad spectrum pectolytic enzyme preparation from a culture belonging to the Asperillus niger group.It contains pectolytic, cellulolytic and hemicellulolytic activities which are beneficial for hydrolysing the various polysaccharides found in grapes.

Due to its wide enzyme activity spectrum the preparation,  Ultrazym EX-L has the ability to hydrolyse a broader range of polysaccharides and degrade the cell wall. This enables a faster and more extensive maceration of the fruit, thereby liberating juice and releasing flavour components and subsequently pigmentation.

Similtaneous to the maceration of the fruit, a reduction in the structure, sliminess and viscosity facilitates draining, pressing, colour and flavour extraction and settling.

The benefits readily observed are an increased in free run juice, pressings and total yields. Throughput can be significantly increased in the presses. Variental flavour extraction in premium varieties can be enhanced. Red colour extraction can be speeded up, thereby reducing skin contact times on reds. This has several benefits for the production of soft styled light reds and port production.

Reduced fermentation time on skins can also be of benefit when producing traditional style red wine. Further benefits include reduction in capital equipment, tanks, rotovats, Auto fermenters etc. and a greater control over fermentation and refrigeration; these advantages are also encountered in white wine production.

Filtration of red wine prior to bottling can be a problem, especially with membrane filtration. The use of Ultrazym EX-L reduces the incidence of these filtration problems.   

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