Vason
Enology products

ZIMASKIN

Description:

Liquid pectolytic enzymatic compound specific for the vinification of white grapes through pellicular maceration.

  • Specifically increases the extraction of aromatic precursors and aromas.
  • Reduces the viscosity of the must.
  • Reduces the required skin-must contact time.
  • Improves filtration and clarification operations
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FLOTTOZIMA PLUS

FLOTTOZIMA PLUS

Description:

Granular enzymatic compound with high and differentiated pectolytic activity, specifically formulated for clarification through floatation of the most difficult musts.

  • Reduces the viscosity.
  • Promotes the floatation process, breaking down the pectins into polymers of optimal dimension for the quick formation of the floccule.
  • Aids the quick separation of solids, especially in the case of particularly difficult musts.


COMBO APPROACH®

For a specific final result in separation, it is possible to take advantage of the combination of these coadyuvants: FLOTTOGEL®FLOTTOPLUS® 2.0FLOTTOBENT® and FLOTTOCARB®, all expressively selected for their incredibly reciprocal interaction and the optimization of the floatation process.

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ZIMACLAR PLUS

Description:

Granulated enzymatic compound with very high pectolytic activity, excellent for difficult to clarify musts. Developed to improve clarification by accelerating separation and the elimination of sediments there after, aiding the filtration of white and rosé musts.

  • Reduces the viscosity.
  • Offers rapid separation of the solid components.
  • Assists to increase the yield of free-run must.
  • Leads to optimal lees compaction.
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ZIMAFRUIT

Description:

Pectolytic granular enzyme, specific for clarification and releasing the varietal aromatic components from the grape skins.

  • Perfectly suitable for use on grapes and musts, also in maceration.
  • Created to obtain varietal and aromatically expressive wines.
  • No anthocyaninic activity; accordingly, it can be used advantageously also for red vinification.

COMBO APPROACH®

For a specific extraction style, the differentiated use of several enzymes during red wine vinification is appealing: EXTRARED L and ZIMARED® PLUS.

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ZIMAFLOW

Description:

Pectolytic and beta-glucanasic liquid enzymatic compound for the improvement of wine clarification and filterability.

  • It is able to specifically breakdown pectins, glucans and polysaccharides, while respecting the characteristic qualities of the wine being treated.
  • Used on wines before bottling, it improves filterability indices so as to facilitate the process towards final filtration.
  • On highly turbid wines, increases the speed of spontaneous clarification.
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VIW BUBBLES

Description:

Saccharomyces bayanus.

An ideal yeast strain for the production of sparkling base wines and refermentations with a modern, fresh and fruity organoleptic appearance.

  • Recommended in the development of sparkling wines with fresh and clear fruity notes, as well as good taste persistence.
  • Ideal for modern, clean aromatic profiles.
  • Excellent resistance to alcohol, sulphur dioxide and pressure
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