MAURIZYME WHITE XP

Maurizyme White XP 5kg
Maurizyme White XP 5kg

MAURIZYME WHITE XP

SKU 229686-15663
UOM Each

Maurizyme White XP is a stable and extremely efficient liquid pectinase used to reduce juice viscosity, improve flotation efficiency and in compacting the lees during the clarification phase.


Price $279.99


Details

TYPE

A stable and extremely efficient liquid pectinase with side activities


APPLICATIONS

Maurizym White XP should be used to reduce juice viscosity, improve flotation efficiency and in compacting the lees during the clarification phase. It is very efficient and can be used on difficult, high viscosity grape juices such as Muscat and Ugni Blanc.


INSTRUCTIONS FOR USE

Add to grapes at the crusher or in the press. Dilute into water (1:10) to maximize distribution of the enzyme into crushed grapes.


DOSAGE RATES

Dosage depends on grape variety, contact time and temperature as follows:


White & Red maceration: For highly viscous grape juices, we recommend a dosage rate of 1140mL/1000 gallons (30-35mL/hL) for 2-4 hours at ambient or cool temperatures. Alternatively, for juices >75°F (24°C) a reduced dosage of 760-950mL/10000 gallons (20-25mL/hL) can be used.


Flotation & Clarification: Maurizym White XP should be added at the crusher at 380-760mL/1000 gallons (10-20mL/hL).

Documents

Datasheets
Safety Documents

Specs

General

Supplier
AB Biotek