WINE MAKING INPUTS
Enzyme Solutions – Enzymes
The Enzyme Solutions business segment delivers unique, innovative, biotechnology derived products and technical services that provide environmentally positive solutions to customer needs.
ENZ YME SOLUTIONS
Enzyme Solutions provide dedicated customer and product support and on-site training through tailored programmes of technical expertise in optimising enzyme selection and process parameters.
Enzymes Enzymes can deliver numerous benefits in the wine making process. On the processing side, they help achieve significantly higher recoveries, increase pressing efficiencies, maximise free run and throughput, improve juice clarity, reduce lees losses and facilitate easier flotations and racking. Specialty enzymes can also improve wine quality by releasing increased volatile aromatics and extracting and stabilising higher levels of colour. Technically, enzymes are naturally derived proteins that act on specific organic compounds and speed up biochemical reactions. In the wine making process, enzymes, especially pectinase blends, break down the biochemically complex
grape cell walls, releasing more juice and softening the grape matrix. This in turn leads to the several process benefits mentioned above. By effectively breaking down the grape skin and cell structure, pectinases also make it easier to process challenging ‘slip skin’ grape cultivars. Pectinases are best added at the crushing stage, so that they get sufficient reaction time. More importantly, instead of adopting a ‘one size fits all’ approach, the complex biochemistry of the grape cell wall and the different types of pectinases makes it vital that the right type of enzymes are selected to achieve the desired process objectives and to maximise cost benefits.
* Do not premix enzymes with PMS or add simultaneously. Enzyme failure may occur.
Optivin Pectexel •
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Optivin Bruce
A special pectinase blend designed specifically to aid the manufacture of Sauvignon Blanc in typical New Zealand conditions. The combination of different non GMO pectinases delivers efficient depectinisation at low temperatures and helps release and retain aromatics.
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A red wine enzymatic system for enhanced colour extraction and settling in commercial red wines.
1kg: 178016 20kg: 178017
1kg: 178012 20kg: 178013 * Product registered with BioGro for use in organic wines.
* Product registered with BioGro for use in organic wines.
Optivin Aromatic
Optivin Pinot
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An enzyme system designed to release aromatic terpene compounds bound to sugar molecules within the grape cells. The Optivin Aromatic also contains considerable depectinising activity, thus delivering additional processing benefits.
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Specially developed non GMO enzyme blend to aid the manufacture of Pinot Noir in New Zealand. The multi-purpose pectinase system with its gentle maceration delivers enhanced recoveries and extracts and stabilises colour without imparting astringency.
5kg: 178014
* Product registered with BioGro for use in organic wines.
1kg: 187186 20kg: 187187 * Product registered with BioGro for use in organic wines.
Optivin Botry
Oleo Flo
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An enzyme system that breaks down glucans contributed to by botrytis infections. Left untreated, these glucans increase the viscosity of wine, making filtration extremely difficult or impossible. The application of the Optivin Botry significantly reduces the viscosity and aids easy filtration, thus serving as safeguard in an infected crop year.
5kg: 178015
www.farmlands.co.nz
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A high activity blend of select pectinases and cellulases to help break down the pectin and non-pectin biochemical polymers in oil rich fruits such as olives and avocados. The application of Oleo Flo in the oil extraction process, leads to enhanced oil yields with easier oil–water separations and lower residual oil in pomaces.
1kg: 178010 20kg: 178011
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Farmlands Horticulture WINERY PRODUCT GUIDE
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