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.
A stable and extremely efficient liquid pectinase with side activities
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 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).