Beta-Glucanase (Cell Wall Breaking & Aging Enzyme) for Wine Making – Food Grade
Beta-Glucanase (Cell Wall Breaking & Aging Enzyme) is a food-grade enzyme preparation specifically developed for grape wine and red wine production. It is designed to effectively degrade β-glucans originating from grape raw materials and yeast cell walls, which are commonly formed during fermentation and aging processes.
Beta-Glucanase (Cell Wall Breaking & Aging Enzyme) is an enzyme preparation developed specifically for wine production. It is designed to address issues caused by β-glucans during winemaking, such as poor clarification, difficult filtration, and increased filtration pressure or uneven filtration performance.
By using this product, filtration efficiency can be significantly improved while reducing dosage requirements. It helps enhance filtration stability and effectively lowers wine viscosity. In addition, this enzyme promotes the breakdown of yeast cell walls or grape cell structures, facilitating the release of aroma compounds and color substances, thereby improving overall wine quality.
Main Applications
This enzyme is mainly used in grape wine and red wine production, including:
- Wine fermentation and post-fermentation treatment
- Wine aging and maturation processes
- Clarificación y mejora de la filtración
- Reduction of filtration pressure and membrane clogging
- Release of color and aroma compounds from grape and yeast cells
Modo de acción
Beta-Glucanase (Cell Wall Breaking & Aging Enzyme) contains active β-glucanase components that effectively break down β-glucans originating from grape raw materials or produced during yeast autolysis. This helps resolve common winemaking issues such as poor clarification, difficult filtration, and increased filtration pressure or uneven filtration performance.
The product also exhibits proteolytic activity, enabling it to adapt to the acidic conditions of wine and fermentation environments. It effectively degrades protein-related substances derived from yeast or fruit, thereby reducing bentonite usage and improving filtration performance.
In addition, this enzyme promotes the breakdown of yeast cell walls or grape cell walls, facilitating the release of aromatic compounds and color substances. It may also be used to support the regeneration and maintenance of filtration media.
Instrucciones de uso
Clarification Application
At 18–24°C: Recommended dosage 30–50 ml per metric ton; recommended treatment period 2–4 weeks.
At 16–22°C: Recommended dosage 100–200 ml per metric ton; recommended treatment period 4–8 weeks.
Washing / Soaking Application
At 40–45°C: Recommended dosage 50–300 ml per metric ton of water; recommended soaking time 1–2 hours.
Notas adicionales
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Dosage should be adjusted flexibly according to temperature and aging stage.
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Allow sufficient time after enzyme addition. Let the wine stand and observe for about 7–15 days; extend the resting time if needed.
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Bentonite can inactivate enzymes. Do not add bentonite before the enzyme reaction has fully completed.
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Within 0–50°C, for every 10°C decrease, the dosage should be increased appropriately.
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For better dispersion, pre-dissolve the enzyme in 10 times its weight of purified water, grape juice, or wine, then add into the wine being treated and mix thoroughly. Stir periodically during the treatment period as needed.
Usage Conditions
- Effective temperature range: 15–63°C
- Optimal temperature range: 40–55°C
- Effective pH range: 3.5–5.5
- Optimal pH range: 4.5–5.0
Características del producto
- Appearance: Light yellow-brown powder
- Enzyme activity: 5000 U/g
- Food-grade quality
- Easy to disperse and dissolve in water or wine
Envasado y almacenamiento
Se suministra en 1 kg/bolsa, sealed food-grade aluminum foil bag. Please note that the product image is for illustration purposes. Actual packaging may differ. Store in a cool, dry place away from direct sunlight. Shelf life is 12 months when stored under recommended conditions.
This product is intended for professional use in wine production and processing.
