DATA SHEET
EXTRAZYME TERROIR
ENZYMATIC PREPARATIONS
Enzymes for maceration and extraction highly concentrated.
ŒNOLOGICAL APPLICATIONS
EXTRAZYME TERROIRis a pectolytic enzyme preparation with highly concentrated additional capabilities that considerably
accelerates the breakdown of the cell walls making up the grape's berry.
Thanks to its wide and active spectrum, EXTRAZYME TERROIR is the enzyme formula best adapted to preparing red-grape wines
of high potential. Indeed, with this type of grape harvest, it provides rapid colour stabilisation, concentrating the structure
whilst also encapsulating it through the action of the polysaccharides arising from the hydrolysed pectins.
With poorer grapes, EXTRAZYME TERROIR provides significant gains in colour and tannins whilst also reducing the mechanical
pulverisation and other operations needed for their extraction. The ratio of free-run juice to pressing wine is improved, which
contributes to the overall quality of the resulting wine, giving more volume in the mouth and more structure but less
astringency.
PROPERTIES
- Origin: Concentrated and purified extracts from various strains of Aspergillus niger.
- Main enzymatic reactions: polygalacturonase, pectin esterase, pectin lyase. Suppresses secondary pectolytic enzymes for
the hydrolysis of the pectic hairy regions, as well as hemi-cellulase and cellulase enzymes that help to weaken the grape berry.
Suppresses secondary glycosidase enzymes.
- Cinnamyl esterase reaction: average.
- Format: Perfectly soluble micro-granules.
DOSE RATE
• 3 to 6 g per 100 kg of grapes in case of cold soaking. 1 g/100 kg corresponds to 10ml of liquid suspension per 100 kg of grapes.
The quantities needed will vary with the requirements of the process:
Maceration of red grapes
with high potential
Minimum quantity
(basic conditions)
Maceration of red grapes
with less potential
1,5 g/100 kg
2 g/100 kg
Juice temperature : <12°C
+ 1 g/100 kg
+ 1 g/100 kg
Juice temperature : between12 and 16°C
/
/
+ 1 g/100 kg
Thick grape skins / non-destemmed grapes
Pre-fermentation maceration < 2 days
+ 1 g/100 kg
+ 1 g/100 kg
+ 1,5 g/100 kg
+ 1 g/100 kg
Rapid clarification after pressing /
+ 1,5 g/100 kg
increased juice output *
* This higher concentration generally allows one to do without a clarification enzyme (except for FLUDASE with wines) and also
increases the output of juice or pressing wine.
Dissolve the contents of a 100g pot in 1 litre of cold water and mix it until fully dissolved. This solution will remain stable for
about 36 hours. Incorporate it as soon as possible; in the receiving hopper or, failing that, when vatting or in the press.
Use a drip system, a metering pump or some other distribution system to provide perfect blending within the harvested grapes
or must.
Institut Œnologique de Champagne
ZI de Mardeuil - Allée de Cumières
BP 25 - 51201 EPERNAY Cedex France
Tél +33 (0)3 26 51 96 00
Fax +33 (0)3 26 51 02 20
www.ioc.eu.com
The information contained in this document is that which
we dispose of to the best of our knowledge at this time.
Users are still obliged to take their own precautions and
carry out their own trials. All current regulations must be
scrupulously observed.
VERSION 10-03-14/A
INSTRUCTIONS FOR USE
DATA SHEET
EXTRAZYME TERROIR
WINE QUALITY IMPROVEMENTS
- Pre-fermentation maceration time required: less than 2 days
- Increased volumes of pressing wine: from 8 to 13 %
- Increased total volumes: from 2 to 4 %
- Increased tannin quantities: from 4 to 12 %
- Early colour and pigment stabilisation
- Increased purple colour
- Increased volume in the mouth
- Quicker racking off with protection of fruitiness
ENZYMATIC EXTRACTION FAQs
What is the best temperature for using enzymes with red maceration? What are the limiting and preferred temperatures for
pre-fermentation cold maceration?
Pectinase reactions generally work best at a temperature close to 50°C. Put another way, this is far removed from traditional
maceration conditions other than thermo-vinification or pre-fermentation hot maceration (processes in which the levels of
pectic substances are even higher yet).
At 10°C, the average activity level is around 10% but at 30°C this figure exceeds 40%. Fortunately, the concentrations and the
nature of our enzymes have been selected to be sufficiently active at their working conditions. Moreover, our tables allow the
quantities to be adapted to low temperatures. We consider that these enzymes remain active at temperatures higher than 5°C;
they are not destroyed by cold, just slowed down.
What is the colour gain from using EXTRAZYME TERROIR?
This will vary greatly depending, amongst other things, on the maturity of the grapes harvested. Where the harvest is no so
mature, the colour gain provided by EXTRAZYME, and even more so by EXTRAZYME TERROIR, may be significant (up to 10% on
average, maybe even 40% or more of increased colour intensity in some cases). This is because the grape skins are thicker and
contain pigments that are difficult to extract without enzymes, especially if working with short maceration times. For more
mature harvests, it is better to use EXTRAZYME TERROIR for which the enzyme reactions mainly promote the quality of the
tannins extracted and the dispersion of the polysaccharides, thus assisting colour stabilisation in the longer term. In all cases,
and this is what has the greatest impact on colour, the quality of the pigments is improved by a clarification enzyme. The colour
is more purple and less orange and more stable over time.
Diagram of a grape berry and the actions of the extraction enzymes
With less mature harvests, or perhaps immature harvests, is
there a risk of the enzymes extracting herbaceous compounds or
green tannins?
Absolutely not! The enzymes cannot react with the bitter pip
tannins since the pips are covered by a cuticle against which
winemaking enzymes are completely powerless. Moreover, using
EXTRAZYME TERROIR to extract colour, juice and structure reduces
the need for mechanical work (grape treading, pumping over, etc)
otherwise needed to achieve these ends. The extraction is much
more selective and less harsh and thus less likely to encourage
dryness and acidity.
Cuticule : wax, fatty acid
no enzyme reactions
Cuticule : cire, acide gras pas d’action enzymatique
Skin : tannins, anthocyanins,
• Pectinase
Pellicule
: tanins, anthocyanes,
• Pectinases
• Cellulase
, aromatic
substances
• Cellulases
aromatiques
• Hemi-cellulase
and/or substances
aroma precursors
• Hémi-cellulases
et/ou précurseurs d’arômes
Flesh: wine must
• Pectinase
Pulpe : moût
• Pectinases
no enzyme reactions
Pips :catechins, tannins
Pépins : catéchines, tanins pas d’action enzymatique
• 100 g, 250g
Use within 3 days of opening.
Store in a dry environment which is well ventilated at a temperature between 5 and 25°C.
The recommended use by date is marked on the packaging.
Institut Œnologique de Champagne
ZI de Mardeuil - Allée de Cumières
BP 25 - 51201 EPERNAY Cedex France
Tél +33 (0)3 26 51 96 00
Fax +33 (0)3 26 51 02 20
www.ioc.eu.com
The information contained in this document is that which
we dispose of to the best of our knowledge at this time.
Users are still obliged to take their own precautions and
carry out their own trials. All current regulations must be
scrupulously observed.
VERSION 10-03-14/A
PACKAGING AND STORAGE