ULTRasi G

Identification & Functionality

Enzyme Type

Pectinase

Ingredient Name

Pectolytic Enzyme

Food Ingredients Functions

Clarifier,

Enzyme

Ingredients

Aspergillus Niger, Pectinesterase, Pectinlyase, Polygalacturonase

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Enzymes & Starter Cultures,

Processing Aids

Features & Benefits

Labeling Claims

Non-GMO

Advantages

• _x0001_ rapid pectin degradation along side a reduction in must viscosity;
• rapid cloudiness sedimentation with a more compact sediment;
• reduced holding time in fining tanks; _x0001_
• traditional fining agents action enhancement; _x0001_
• increased yield following pressing; _x0001_
• decreased operation pressure and consequent increase in product quality (more delicate pressing);
• _x0001_ increase run-off must yield; _x0001_
• simplification and optimization of subsequent filtration operations.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Oenology

Food & Nutrition Applications

Wine

Application

ULTRasi G and ULTRasi L are specific pectolytic enzymes for fining and clarifying white grape musts, in different areas and conditions, in a short time (few hours). They are active at an extensive range of pH and temperatures and are available in two types: ULTRasi G is a microgranular form which is almost instantaneously soluble and ULTRasi L is a liquid form.

ACTIVITY

ULTRasi G and ULTRasi L are enzymes with pure pectolytic activity. The balanced content of polygalatturonases, pectin-lyase and pectin-esterases allows for a notable heterogeneous action on white grape musts.

Method of Use

Disperse the product in water or must (1:10 ratio) and add to the mass to be treated. ULTRasi L can be used as is.

SO2 content (70-100 ppm) does not inhibit enzyme activity

Dosage

• ULTRasi G: 1-4 g/hl at grape reception or during crushing or at tank filling

Properties

Physical Form

Powder,

Solid

Typical Properties

	Value	Units	Test Method / Conditions
Physical State	granular powder	-	DC 1.01
Color	cream	-	DC 1.02
Smell	Typical	-	DC 1.03
pH 1% Solution	4 - 7	-	DC 1.05
Dispersibility	good	-	DC 1.04
Enzymatic Activity	Pectinase (PG PME PL)	-	technical information
Support Components	Maltodextrin, NaCl	-	technical information
Arsenic Content	max. 3	ppm	A.A.Spectrophotometry
Lead Content	max. 5	ppm	A.A.Spectrophotometry

Technical Details & Test Data

Classifications and Declarations

Compliance with regulations

• EU Reg. 2019/934 - Codex OIV (oenology) - Product allowed for the production of organic wine (ann. VIIIbis EC Reg. 889/2008)
• UE Reg. 1332/2008 (food enzymes)

Safety Classification (CLP)

• Danger – pictogram GHS08
• Hazard statements: H334
• Precautionary statements: P261 - P304+P340 - P342+P311

Other statements

• This product does not contain nanoparticles and has not been subjected to ionizing radiation. Quality Management System Dal Cin Gildo Spa certified according to ISO9001: 2015 (No. 1713 Certiquality)

Packaging & Availability

Packaging Type

Bags

Packaging

•  500 g polilaminate sachets.

Storage & Handling

Storage

• Store sealed containers in a dry, clean area.
• Keep the product in its whole package in a cool place, away from moisture.