Safizym® Pres

Available in 100g and 500g packaging.


This product is E2U™

What does this mean?


During skin contact, Safizym® Pres helps the degradation of pectins that are water-friendly compounds. By releasing more free-run juice, this hydrolysis reduces the delay of the skin contact thus decreasing the oxidation risks and reinforcing the organoleptic characters of the must.

This operation done prior to the pressing strongly helps the settling and the clarification of the must. Enzymatic preparation produced by a selected Aspergillus niger strain.

Safizym® Pres technical features

Safizym® Pres optimizes your productivity (skin contact & pressing cycle delays, tank occupation time, filtration) and improves the quality of the finished product.

Activity conditions

  • Pectinases*: Endo polygalacturonase (> 1050 PG/g), pectin methyl esterase (> 210 PE/g) & pectin lyase (> 30 PL/g)
  • Active under oenological conditions (pH, SO2)
  • Active at low temperature (> 8°C)
  • Active at high temperature (< 60°C)

(*): method available on demand.


Optimized pressing cycles:
  • Enables pectin degradation
  • Shortens the depectinization cycle thus accelerating clarification
  • Optimizes pressing cycles and increases the yield on free-run juice and/or the total yield.
  • Decreases skin contact time
Improvement of wine organoleptic quality:
    • Facilitates aroma extraction and enhances the varietal characters of musts (terpenic type aromas)
    • No undesirable secondary activities


Dilute the wanted dose in 10 times its own weight of water or must. This solution should not be stored more than a few hours. Incorporate the whole volume in the must that needs to be depectinized at the beginning of the tank filling. This supply will be homogenized during a pumping over or using micro oxygenation.


Application in the maceration tank:
< 20°C                                           0.5 to1.0 g/100kg
< 15°C                                            1.0 to 2.0 g/100kg
< 10°C                                            2.0 to 3.0 g/100kg

Application in the press       1.0 to 2.0 g/100kg

% Salmonellas: Absence in 25g of preparation
Absence in 25g of preparation Coliforms: < 30 / g of preparation
Escherichia coli: Absence in 25g of preparation
Total germs: < 5 x 104 /g
Inhibitive antibiotic substances: Negative


Cartons of 50 security boxes of 100g (Full box net weight: 5 kg).
Cartons of 10 security boxes of 500g (Full box net weight: 5 kg).


This pectolytic preparation is made from a non-genetically modified micro-organism.

Fermentis guarantees an optimum storage of this product during three years in its original packaging, stored at a temperature of maximum 20°C, away from humidity and odorous products. Fermentis guarantees the product complies with the International Oenological Codex until its Best Before End Date in the storage conditions mentioned above.

The quality of Fermentis enzymes is guaranteed by the know-how of the Company Soufflet Biotechnologies.

The data contained in this technical sheet are the exact transcription of our knowledge of the product at the mentioned date. They are the exclusive property of Fermentis-Division of S.I.Lesaffre. It is of the user responsibility to make sure that the usage of this particular product complies with the legislation.

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