Zimaclar® Powder Pectolytic Enzyme for Clarification of White Must, cider and New Wine
Zimaclar® enzyme has a high pectolytic activity level and is recommended for white musts and cider. It improves both clarification and filterability of white grape must and apple juice.
Directions: Dissolve 1 part to 10 parts water. Add the solution to must, making sure that it is completely blended. We recommend continuous mixing for the duration of the enzyme treatment. Zimaclar is not inhibited by normal concentrations of SO2. The effective temperature range is 10-30°C (50-85°F). Note that the speed of the enzymatic reaction doubles for every 10°C rise in temperature. Treatment with bentonite to halt the reaction once completed is recommended (usually after 1-2 hours at 20°C). Use higher rates in apple juice due to the higher concentration of pectin.
- 1 to 3 g/hL musts (100g btl treats 2,600 to 7,800 G)
Cool, dry cellar temperatures
See Product Specifications tab for more technical reference material.