Endozym Éclair is a microgranulated, very highly concentrated enzymatic preparation; it has been specifically studied to demolish grape pectic chains and presents a high pectinlyasic activity, enabling to reduce musts viscosity very quickly and facilitating a rapid decantation.
Its utilization is suggested for white musts rich in pectic substances and with a high content in suspended solids. The microgranulated formulation does not produce powder and is completely soluble, without producing lumps.
Endozym Éclair is very effective in the presence of a high microbiologic pollution and its utilization is excellent for musts obtained from pellicular extraction, that sometimes are difficult to clarify for the high concentrations in solid particles.
The utilization of this preparation improves yields in free run juice and more compact lees are obtained, the filterability of musts treated with Endozym Éclair increases and a noticeable saving in filter agents is noticed.
In the case of musts with cold static clarification, the quantity in clear must, referred to the total of the treated must, increases over 10%.
The utilization of Endozym Éclair is particularly suited for Muscat grapes and, more generally, when difficult conditions for a valid clarification occur. When vinification processes take place at low temperatures, the choice of Endozym Éclair is the most suitable.
The doses of utilization vary between 0,2 and 1 g per 100 kg of must; once the enzyme is dissolved in water with a hardness not above 10 FG, the solution remains stable for 24 hours.
Endozym Éclair is available also in the liquid form, easy and practical to use.