Fabricación y suministro de enzimas compuestas para la elaboración de vino blanco
Introducción
Este producto se desarrolló a partir de una cepa avanzada mediante técnicas de cultivo, fermentación y extracción que cumplen con las normas de la FCC. La pectinasa está diseñada especialmente para la industria del jugo y el vino.
Definición de unidad
1 unidad de pectinasa equivale a 1 g (1 ml) de preparación enzimática que hidroliza ácido poligalacturónico para obtener 1 mg de ácido galacturónico por hora a 50 ℃ y pH 3,5.
Características
| Organismo de producción | Aspergillus niger |
| Forma física | Líquido |
| Color | Marrón, el color puede variar de un lote a otro. La intensidad del color no es una indicación de la actividad enzimática. |
| Olor | Olor normal de fermentación microbiana. |
Presupuesto
| Elementos | Límite inferior | Límite superior |
| Dirigir | 5 mg/kg | |
| Arsénico | 3 mg/kg | |
| Recuento total viable | 50.000 UFC/g | |
| Bacterias coliformes | 30 UFC/g | |
| Escherichia coli | 10 UFC/g, 3 NMP/g | |
| Salmonela | No detectado/25 g |
Application Rate
The recommended application rate is 0,02-0,1 l of the enzyme preparation per ton of total raw materials, added at mashing or juice clarification. However, the optimal application rate depends on the fruit variety, maturity and the specific process parameters and should be determined by testing different application rates.
Paquete
Especificación del embalaje: 1 kg / bolsa.
Almacenamiento
| Consúmase antes de | Si se almacena según las recomendaciones, es mejor utilizar el producto dentro de los 6 meses a partir de la fecha de entrega. |
| Duración | 6 months at 25℃, activity remains ≥85%. Increase application rate after shelf life. |
| Condiciones de almacenamiento | This product should be stored in a cool and dry place in a sealed container, avoiding insolation, high temperature, and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher application rate requirement. |
Solicitud
Due to the diversity of grape varieties, “picking” timing and maturities, the winemaker needs to define the application rate according to the actual local conditions. In situations where grapes are not squashy (firm and hard to squeeze), another ENZYMES.BIO’s product – Formulated Enzymes for Fruit Slurry is recommended because it contains more amylum. For fruits which are mature or have been stored for a long time, the polysaccharide may dissociate from the cell wall gradually. The pectin content will also increase so in these cases the application rate should be increased accordingly.
Seguridad
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes, or nasal mucosa, so any direct direct skin contact should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
