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winemaking / biotechnology / sparkling wine range: must pressing and preparation / enzymes for clarification / endozym e-flot

ENDOZYM® E-Flot

Liquid and purified enzymatic preparation, for the treatment of musts intended for flotation

ENDOZYM E-Flot
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
Thanks to its high content in Pectinlyase, Endozym E-Flot contributes to a quick and complete breaking down of the pectins contained in musts and therefore, thanks to the viscosity decrease, it facilitates a better rise of the flock during the flotation stage. Musts intended for flotation are often cooled down at 12-15°C at the press exit, in order to avoid that a spontaneous fermentation starts. Under such temperature conditions, the activity of traditional enzymatic preparations is noticeably reduced, so the time needed for the complete depectinization is prolonged. Endozym E-Flot grants the quick pectin breaking down even in cooled musts, thus enabling an essential time saving.
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ENDOZYM E Flot
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

composition

Pectinlyase (PL); Polygalacturonase (PG); Pectinesterase (PE); Rhamnosidase-Arabinosidase (ARA).

Packaging

1 kg net bottles in cartons containing 4 kg. 10 kg net drums.

Documentation

Technical data sheet download
Safety data sheet download
Declaration of conformity download
product
ENDOZYM E-Flot
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