Panzym Clair Rapide G
Panzym Clair Rapide G
Panzym Clair Rapide G enzyme is a granulated enzyme preparation that is produced from a selected strain of aspergillus niger by means of submerged fermentation. Undesired cinnamylesterase activity (CE) and colorants are removed in a special cleaning step to thus produce a nearly white finished enzyme preparation.
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Panzym Clair Rapide G
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- Fast clarification of grape juices
- Clarification at low temperatures
- Pectin negative during 2-4 hours at 10 °C
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| Area of application | Dosage lb/1,000 gal (g/hl) |
Period (hour) |
| Clarification of rosé and white must | 0.08 – 0.17 (1 – 2) |
1 – 2 |
| Clarification of high pectin content must (Silvaner, Muscat, Gutedel) | 0.17 – 0.25 (2 – 3) |
2 – 4 |
| Red wine mash (short time high heating) |
0.17 – 0.25 (2 – 3) |
4 – 6 |
| For special deposits processing (concentrating) |
0.17 – 0.25 (2 – 3) |
6 – 12 |
| Unfermented sweetening must | 0.25 – 0.33 (3 – 4) |
6 – 12 |
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Clarification of wines
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