ULTRasi Redberry

• greater anthocyanin extraction;
• _x0001_ greater extraction of aromatic components and their precursors; _x0001_
• greater skin tannin extraction;
• _x0001_ reduced maceration time.

Furthermore

• fast pectin removal _x0001_
• rapid viscosity reduction _x0001_
• increase in production capacity, in terms of must and wine yield

ULTRasi Redberry is an enzymatic preparation for red grape maceration and thermovinification. During the maceration, ULTRasi Redberry is highly active on cell walls and notably aids the extraction phase: pectinlyase hydrolyzes pectic substances without causing methanol release; cellulases and hemicellulases are involved in the cell wall degradation, hence allowing for a more rapid colorant matter release while giving great results in terms of quantity, quality and color stability. ULTRasi Redberry use also increases the extraction of primary aromatic compounds and their precursors; it is particularly indicated for ready to drink young red and rose wine maceration, where it extracts the more soft tannins from the skin while giving greater palate balance. It can also be used for red wines destined for aging, in particular on grape varieties that are rich in seed tannins, to rebalance the whole tannic component. ULTRasi Redberry resists at high temperatures up to a maximum of 60 °C and optimizes the thermovinification extraction process and allows for a faster and more efficient fining process.

• Maceration: 1-4 ml/100 kg at grape reception or during crushing or at tank filling
• Thermovinification: 1-4 ml/hl, add directly to the mass to be treated

• ULTRasi Redberry is a liquid enzyme that can be added as is.
• However a 1:10 dilution (in water or must) can allow for a better enzyme distribution throughout the mass to be treated.
• SO2 content (70-100 ppm) does not inhibit enzyme activity.

• Bottles containing 1 kg.