Properties :
the standard pectolytic activity of Enzym’ Colour Plus allows for excellent de-pectination of red must and therefore an optimum diffusion of the anthocyanins.
Pectolytic activity : > 2 000 nanokatals/g.
the proteolytic activity ensures a breakdown of the proteins that permanently bind the tannins and anthocyanins;
Additional activities include the removal of polysaccharides such as arabinoses, celluloses, etc.
Pectolytic and proteolytic activities of Enzym’ Colour Plus ensure maximal color extraction and preservation. The color intensity can be increased by as much as 30%, compared to a control under similar conditions.
The proteolytic activity of Enzym’ Colour Plus favors the hydrolysis of low molecular weight proteins avoiding the creation of insoluble protein- tannin or protein-nthocyanin complexes. The formation of these complexes is responsible for the loss of color observed at the end of maceration, or during storage.
The color potential is not only extracted, but also preserved/protected and stabilized.
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