β-Glucanase NZs-BE-C014

Catalog Number NZs-BE-C014

Grade Food Grade

Category Cellulases

Description

β-Glucanase NZs-BE-C014 is a high-quality food-grade enzyme preparation specially developed for wine production, particularly for grape wine and red wine processing. This enzyme is designed to efficiently hydrolyze β-glucans derived from grape cell walls and yeast cell walls formed during fermentation and aging, helping winemakers overcome common challenges such as poor clarification, difficult filtration, increased viscosity, and unstable filtration performance. With excellent activity under acidic wine conditions and good compatibility with fermentation environments, this enzyme is an ideal enzymatic solution for modern wineries seeking improved filtration efficiency, accelerated wine maturation, and enhanced product quality.

Typical Parameters

Applications

Directions for Use

• Clarification and aging treatment: β-Glucanase NZs-BE-C014 can be applied during the clarification or aging stage to hydrolyze β-glucans, improve filtration performance, and enhance wine clarity and stability. For treatments conducted at 18-24 °C, a dosage of 30-50 mL per metric ton of wine is recommended with a reaction period of 2-4 weeks. Under lower-temperature conditions of 16-22 °C, the dosage may be increased to 100-200 mL per metric ton, with a treatment period of 4-8 weeks to achieve optimal clarification and maturation effects. The enzyme should be thoroughly mixed into the wine to ensure uniform distribution and consistent enzymatic activity throughout the treatment.
• Washing and soaking application: For washing and soaking applications, β-glucanase NZs-BE-C014 can be used to hydrolyze β-glucan deposits and improve the cleanliness of processing equipment or related systems. It is recommended to operate at 40-45 °C using 50-300 mL of enzyme preparation per metric ton of water, with a soaking time of 1-2 hours. The recommended dosage may be adjusted according to the degree of residue accumulation and specific cleaning requirements to achieve the best cleaning performance.

Application Guidelines

The optimal dosage should be adjusted according to wine type, fermentation stage, temperature, and desired processing results. Before use, dissolve the enzyme preparation in approximately 10 times its weight of purified water, grape juice, or wine to ensure uniform dispersion. Add the diluted enzyme solution into the wine and mix thoroughly. Allow sufficient reaction time after enzyme addition. It is recommended to observe treatment effects for approximately 7-15 days and extend the treatment period if necessary. Avoid adding bentonite before enzyme treatment is completed, as bentonite may reduce enzyme activity. Additionally, when operating at lower temperatures, dosage should be appropriately increased to compensate for reduced enzyme activity.

Storage

The product should be stored in a cool, dry, and well-ventilated environment away from direct sunlight, heat, and moisture. Keep the product tightly sealed after opening to minimize exposure to humidity and maintain enzyme activity. Under recommended storage conditions, the product maintains stable performance throughout its shelf life.

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