Endozym ß-Split is a liquid pectolitic enzyme with a high ß-glucosidasic activity, able to considerably increase wine aromatic intensity.
The bouquet of a wine is composed by numerous molecules with aromatic characteristics which are free or combined with glucides such as glucose, arabinose, ramnose and apiose.
Many experimental data showed that the combined aromatic component, that is the one combined with sugars, is higher than the free aromatic molecules.
Endozym ß-Split makes available varietal aromas combined with specific sugars and not immediately available, if not by an enzymatic way or thanks to a high over-ripening, responsible for an excessive sugar concentration, dangerous and often disharmonious with production aims.
Endozym ß-Split selectively acts on links binding terpens with sugars and gives the best results when it is used at the end of the fermentation, with a concentration of residual sugars lower than 5%.
Endozym ß-Split is purified by the cinnamyl-esterasic activity, resistant to pH and to the presence of sulphur dioxide, works well even at low temperatures if the precaution is used to modulate standard doses of utilization, starting from a dosage between 2 and 5 g/hL or per 100 kg of product to be treated.