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0
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Tootekood: 003.055.100
EAN: 5420069848286
Ensüüm 100g VinoFerm Zymex
Ensüüm 100g VinoFerm Zymex Vinoferm® Zymex on pulbriline multi-aktiivne ensüümisegu, mis sisaldab pektinaasi, arabinaasi ja beeta-glükosidaasi. See kombinatsioon vabastab puuviljadest ja marjadest maksimaalsed aroomikomponendid, tagab parema mahlasaagise ja selgema lõpptulemuse ning sobib nii veinide kui destillaatide valmistamiseks. Kasutamine Doseering 4–8 g 10 kg purustatud puuvilja- või marjamassi kohta Optimaalne toimeaeg 12 tundi +20°C juures Temperatuuri langemisel 7°C võrra kahekorda annus; 6-tunnise töötluse korral kasuta topeltkogust Bentoniidi lisamisel oota vähemalt 12 tundi pärast ensüümide lisamist Säilib kõige paremini külmkapis. Veinivalmistamisel on koostisainete lisamise järjekord oluline. Ensüümide kasutamine võib põhjustada vähest värvuse kadu, mis on loomulik.
Paigaldus Paigaldusteenus: paigaldame seadme objektil vastavalt tootja juhistele, ühendame liiniga (mehaanilised ühendused) ning teostame esmase seadistuse ja testkäivituse. Hind sõltub asukohast, ligipääsust ja tööde mahust. (hind kokkuleppel / hinnapakkumise alusel)Ei Jah9.50€
Hind km-ta7.66€
0Europe/Tallinnout_of_stock_products0SaadavusLaost otsas Pärnu 0 tk Laost otsas Laost otsas Tarnija ladu 0 tk Laost otsas TarneinfoLaadimine…Garantii 24 kuudArvemakse B2BVaruosad e-poest -
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Kirjeldus
Ensüüm 100g VinoFerm Zymex
Vinoferm® Zymex on pulbriline multi-aktiivne ensüümisegu, mis sisaldab pektinaasi, arabinaasi ja beeta-glükosidaasi. See kombinatsioon vabastab puuviljadest ja marjadest maksimaalsed aroomikomponendid, tagab parema mahlasaagise ja selgema lõpptulemuse ning sobib nii veinide kui destillaatide valmistamiseks.
Kasutamine
- Doseering 4–8 g 10 kg purustatud puuvilja- või marjamassi kohta
- Optimaalne toimeaeg 12 tundi +20°C juures
- Temperatuuri langemisel 7°C võrra kahekorda annus; 6-tunnise töötluse korral kasuta topeltkogust
- Bentoniidi lisamisel oota vähemalt 12 tundi pärast ensüümide lisamist
Säilib kõige paremini külmkapis. Veinivalmistamisel on koostisainete lisamise järjekord oluline. Ensüümide kasutamine võib põhjustada vähest värvuse kadu, mis on loomulik.
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Sagedased küsimused selle toote kohta
Mida see ensüümisegu veinitegemisel teeb?
See ühendab pektinaasi, arabinaasi ja beeta-glükosidaasi, et lammutada puuvilja rakustruktuure, mis vabastab aroomiühendid ja eraldab rohkem mahla. Tulemuseks on parem saagis, rohkem aroomi ja selgem lõpptoode.
Kui palju kasutada?
Soovituslik annus on 4-8 grammi 10 kilogrammi purustatud puuvilja- või marjamassi kohta. Selles vahemikus püsimine annab soovitud ensümaatilise toime ilma üledoseerimata.
Miks on temperatuur ensüümi jaoks oluline?
See toimib tõhusalt umbes +20°C juures, seega massi hoidmine selles vahemikus laseb ensüümidel korralikult toimida. Kui on liiga külm, aeglustub reaktsioon märgatavalt, mis pikendab töötlemist ja vähendab kasu.
Kuidas seda säilitada?
Kõige parem on hoida külmkapis. Ensüümid kaotavad kuumuse ja aja jooksul aktiivsust, seega jahe säilitamine hoiab nende tugevuse, et iga annus toimiks ettenähtult.
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Spetsifikatsioonid
Pikkus (mm) 600.00 Laius (mm) 400.00 Kõrgus (mm) 400.00 Kaal (kg) 0.10 Brutokaal (kg) 0.20 Unit tk Temperatuurivahemik 7°C — 20°C Kogus (tk) 1 -
Failid
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0
est
2358
€
1
3224
2360,2359,2458,3229,2078,2079,3322,4933,3231,4883,5797,12142,12140,13481
/et/b2b-v3-ordered-stock-information-proxy-page.json
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