{"id":28270,"date":"2020-05-04T00:00:00","date_gmt":"2020-05-03T22:00:00","guid":{"rendered":"http:\/\/fermentis.com\/product\/safizym-clar-plus\/"},"modified":"2025-09-26T15:24:16","modified_gmt":"2025-09-26T13:24:16","slug":"safizym-clar-plus","status":"publish","type":"product","link":"https:\/\/fermentis.com\/en\/product\/safizym-clar-plus\/","title":{"rendered":"Safizym\u00ae Clar&nbsp;Plus"},"content":{"rendered":"<div class=\"container section-title-container\" ><h2 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">ENZYMATIC PREPARATION FOR THE MUST SETTLING OF WHITE &amp; ROS\u00c9 WINES<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<div class=\"wpb_text_column wpb_content_elementvc_custom_1573226810900\">\n<div class=\"wpb_wrapper\">\n<p><strong>Safizym\u00ae Clar Plus<\/strong> is used for white &amp; ros\u00e9 must settling prior to alcoholic fermentation. Its specific enzymatic activities destabilize the haze by hydrolyzing the pectins of the must: the colloids agglomerate themselves &amp; precipitate while also dragging some thick particles along that are detrimental to the organoleptic quality of the wine. Enzymatic preparation produced by a selected Aspergillus niger strain.<\/p>\n<\/div>\n<\/div>\n\t<div id=\"gap-890262575\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-890262575 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">SAFIZYM\u00ae CLAR PLUS technical features<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\n\t\t<div class=\"tabbed-content\">\n\t\t\t\n\t\t\t<ul class=\"nav nav-tabs nav-uppercase nav-size-normal nav-left\" role=\"tablist\"><li id=\"tab-application\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_application\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_application\"><span>Application<\/span><\/a><\/li>\n<li id=\"tab-properties\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_properties\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_properties\"><span>Properties<\/span><\/a><\/li>\n<li id=\"tab-usage-&amp;-dosage\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_usage-&amp;-dosage\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_usage-&amp;-dosage\"><span>Usage &amp; Dosage<\/span><\/a><\/li>\n<li id=\"tab-microbiological-analysis\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_microbiological-analysis\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_microbiological-analysis\"><span>Microbiological analysis<\/span><\/a><\/li>\n<li id=\"tab-packaging-&amp;-guarantee\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_packaging-&amp;-guarantee\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_packaging-&amp;-guarantee\"><span>Packaging &amp; guarantee<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_application\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-application\">\n<p>The clarification of the must is faster and the obtained turbidity is optimum for a good fermentation. The removal of the pectins (fouling colloids) will subsequently ease the filtration.<\/p>\n<p>Additionnally, <strong>Safizym\u00ae Clar Plus<\/strong> is also recommended<br \/>\n\u2013 on must from the last pressing cycle<br \/>\n\u2013 on musts highly charged in pectins and various particles<br \/>\n\u2013 for a depectinization of musts prior to a clarification by flotation<\/p>\n<\/div>\n<div id=\"tab_properties\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-properties\">\n<h4><strong>Activity conditions<\/strong><\/h4>\n<ul>\n<li>Pectinases*: Endo polygalacturonase (&gt; 1750 PG\/g), pectin methyl esterase (&gt; 350 PE\/g) &amp; pectin lyase (&gt; 50 PL\/g)<\/li>\n<li>Active under oenological conditions (pH, SO<sub>2<\/sub>)<\/li>\n<li>Depectinization at low temperature (&gt; 8\u00b0C)<\/li>\n<\/ul>\n<p>(*): method available on demand.<\/p>\n<h4><strong>Effects<\/strong><\/h4>\n<h5><strong>Optimized clarification of white &amp; ros\u00e9 musts:<\/strong><\/h5>\n<ul>\n<li>Hydrolyzes pectin chains in the musts thanks to the polygalacturonase, endopolygalacturonase &amp; pectin esterase<\/li>\n<li>activities<\/li>\n<li>Leads to a fast settling down of rough &amp; thin lees<\/li>\n<li>Limited effect allowing maintaining the turbidity and facilitating a good fermentation<\/li>\n<li>Concentrated preparation optimizing productivity<\/li>\n<li>No secondary activities that could harm wines organoleptic quality<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_usage-&amp;-dosage\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-usage-&amp;-dosage\">\n<h4><b>Usage<\/b><\/h4>\n<p>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.<\/p>\n<h4><b>Dosage<\/b><\/h4>\n<p>Application on free-run juice: 0.5 to 1.0 g\/hl<br \/>\nApplication on press-juice: 1.0 to 2.0 g\/hl<br \/>\nApplication before flotation: 0.5 to 1.5 g\/hl<\/p>\n<\/div>\n<div id=\"tab_microbiological-analysis\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-microbiological-analysis\">\n<table>\n<tbody>\n<tr>\n<td style=\"text-align: left;\">% Salmonellas:<\/td>\n<td style=\"text-align: center;\">Absence in 25g of preparation<\/td>\n<\/tr>\n<tr>\n<td>Absence in 25g of preparation Coliforms:<\/td>\n<td style=\"text-align: center;\">&lt; 30 \/ g of preparation<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: left;\">Escherichia coli:<\/td>\n<td style=\"text-align: center;\">Absence in 25g of preparation<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: left;\">Total germs:<\/td>\n<td style=\"text-align: center;\">&lt; 5 x 10<span class=\"decale\"><sup>4<\/sup><\/span>\u00a0\/g<\/td>\n<\/tr>\n<tr>\n<td>Inhibitive antibiotic substances:<\/td>\n<td style=\"text-align: center;\">Negative<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div id=\"tab_packaging-&amp;-guarantee\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-packaging-&amp;-guarantee\">\n<h4>Packaging<\/h4>\n<p>Cartons of 50 security boxes of 100g (Full box net weight: 5 kg).<br \/>\nCartons of 10 security boxes of 500g (Full box net weight: 5 kg).<\/p>\n<h4>Guarantee<\/h4>\n<p><b>This pectolytic preparation is made from a non-genetically modified micro-organism.<\/b><\/p>\n<p>Fermentis guarantees an optimum storage of this product during three years in its original packaging, stored at a temperature of maximum 20\u00b0C, away from humidity and odorous products. <br \/>Fermentis guarantees the product complies with the International Oenological Codex until its Best Before End Date in the storage conditions mentioned above.<\/p>\n<p>The quality of Fermentis enzymes is guaranteed by the know-how of the Company Soufflet Biotechnologies.<\/p>\n<\/div><\/div><\/div>\n\t<div id=\"gap-181029285\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-181029285 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>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.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Enzymatic preparation for the must settling of white &amp; ros\u00e9 wines<\/p>\n","protected":false},"featured_media":29459,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[215,216,96],"product_tag":[644,645,646,647,648],"class_list":{"0":"post-28270","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-enzymes","7":"product_cat-safizym-clar","8":"product_cat-wine-making","9":"product_tag-clar-plus","10":"product_tag-clarplus","11":"product_tag-safizym-clar-plus","12":"product_tag-safizym-clarplus","13":"product_tag-safizymclarplus","15":"first","16":"instock","17":"shipping-taxable","18":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Safizym Clar Plus enzyme for white and ros\u00e9 wines - Fermentis<\/title>\n<meta name=\"description\" content=\"Fermentis Safizym Clar Plus enzyme is used for white &amp; ros\u00e9 must settling prior to alcoholic fermentation. 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