Multi-enzyme blend, Granulate

VinoTaste® Pro

VinoTaste® Pro for maturation of red and white wines rapidly clarifies young wine. It cuts maturation time by nearly 20%. It also stabilizes color, enhances aroma and increases the roundness of your wines. Purified to be free of FCE activity, VinoTaste® Pro eliminates the risk of off-flavors.

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Description Details Safe handling

VinoTaste® Pro is a blend of pectinases, beta-glucanase, protease and an arabinanase. Used directly after fermentation it ensures fast clarification of young wines. It cuts large natural saccharides to speed up clarification and maturation times.

Mechanical force during filtration can degrade the overall flavor profile of wine. VinoTaste® Pro improves the natural filterability of wine by up to 200%. The result is wines with improved overall quality.

VinoTaste® Pro is also Free of Cinnamoyl Esterase (FCE) activity. That helps prevent off-flavors developing in your wines.

Typical dosage
4 - 10 g/100 L

Declared Activity
2,500 PGNU/g
75 BGXU/g

Classical strain enzyme
Yes

This product is made by fermentation of microorganisms. These microorganisms aren’t modified by biotechnology. Neither are they present in the final product.

This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.

Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.

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Please follow the precautionary handling recommendations below:

  • Avoid breathing dust/fume/gas/mist/vapors/spray
  • Avoid contact with eyes, skin, or clothing
  • In case of inadequate ventilation wear respiratory protection
  • IF INHALED: Remove person to fresh air and keep comfortable for breathing
  • If experiencing respiratory symptoms: Call a POISON CENTER or a doctor
  • Store in a dry place. Store in a closed container
  • Dispose of contents/containers in accordance with local regulations

 

For more safety information, please watch the entire series of safety videos.

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Process step
Typical dosage
Declared Activity
Classical strain enzyme
Maturation
4 - 10 g/100 L
2,500 PGNU/g 75 BGXU/g
VinoTaste® Pro
More
Process step Maturation
Typical dosage 4 - 10 g/100 L
Declared Activity 2,500 PGNU/g 75 BGXU/g
Classical strain enzyme Yes
Process step
Typical dosage
Declared Activity
Classical strain enzyme
How to use

You can use VinoTaste® Pro at the end of alcoholic fermentation or at racking-off (reds) and for maturation on lees (whites).

For red wines maturing in tanks: add VinoTaste® Pro at the running-off under the tank before the malolactic fermentation.

For red wines maturing in barrels: add VinoTaste® Pro under the cap at the end of alcoholic fermentation.

For white and rosé wines maturing on fine lees in barrels: add VinoTaste® Pro at the end of alcoholic fermentation in the barrel.

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