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Clarifying Enzyme F 100g Chimica Franke
EAN: 8002297060172
Brand:
Unit: pc
Stock qty: Pre-order
Delivery time within Estonia for stock items approx. 3-5 working days. NOTE! Due to the rapid price increase, prices for non-stock items may change without prior notice! Standard prices with 24% VAT.
129,00 €/Kg
Enzyme F - Professional Wine Fining Agent for Quality Wine Production
Enzyme F is an advanced pectolytic wine fining agent that ensures exceptional wine clarity and significantly enhances its organoleptic properties and color intensity. This specially developed preparation makes the wine filtration process more efficient and easier.
Product Properties and Usage
Enzyme F works effectively in breaking down pectins, ensuring optimal clarification process at temperatures of 10-15°C. This wine fining enzyme is designed for professional wine production and juice processing.
Quality Composition
- Pectinase - active enzyme component
- Maltodextrin - stabilizing agent
- Sodium chloride - supporting component
Detailed Usage Instructions
Precise dosage amounts according to application:
- White wine production: 1-3 g/100 l
- Juice clarification: 1-2 g/100 l
- Young wine clarification: 3-4 g/100 l
It's important to conduct a preliminary test with a small quantity and follow the mixing ratio of 1:10 (enzyme:wine). Wait 10-12 hours before adding additional fining agents.
Storage Conditions and Information
Product is best preserved under the following conditions:
- Storage temperature: 10-15°C
- Package size: 100 g
- Best before: 30.09.2026
Enzyme F is a reliable choice for professional winemakers who aim to achieve the highest quality end result. The product is ideal for both small and large wine producers.
Frequently asked questions about this product
What does a pectolytic enzyme actually do in winemaking?
It breaks down pectins in the must or wine. Because pectins hold haze and clog filters, removing them makes clarification and filtration faster and easier and improves clarity, color intensity and the overall organoleptic quality.
Does temperature affect how well it works?
Yes. The enzyme gives an optimal clarification process at 10-15°C, so working within that range helps ensure effective pectin breakdown.
How does the dose change with the application?
The recommended dosage differs by use: white wine production 1-3 g/100 l, juice clarification 1-2 g/100 l, and young-wine clarification 3-4 g/100 l.
Why does it make filtration easier?
By breaking the pectins that otherwise increase viscosity and bind haze, it lets particles settle and reduces filter clogging, so the wine filters more efficiently.
| manufacturer_phone | +39 0122 623030 |
| Weight (kg) | 0.100000 |
| High (m) | 0.4 |
| Width (m) | 0.4 |
| Length (m) | 0.6 |
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