{"id":28645,"date":"2020-05-04T00:00:00","date_gmt":"2020-05-03T22:00:00","guid":{"rendered":"http:\/\/fermentis.com\/product\/safizym-col-plus\/"},"modified":"2026-07-16T07:51:20","modified_gmt":"2026-07-16T05:51:20","slug":"safizym-col-plus","status":"publish","type":"product","link":"https:\/\/fermentis.com\/fr\/produit\/safizym-col-plus\/","title":{"rendered":"Safizym\u00ae Col 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%;\">PR\u00c9PARATION ENZYMATIQUE PERMETTANT L&#039;EXTRACTION ET LA STABILISATION DE LA COULEUR<\/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 Col Plus<\/strong> is enzymatic preparation depectinizes the must and destabilizes the cellular walls of the skin, thus facilitating the migration of noble compounds (tannins, anthocyanins) to the liquid phase.<\/p>\n<p>The pressing is helped and the disappearance of pectins (fouling colloids) allows an easier and less stressing subsequent filtration on the finished product. Enzymatic preparation produced by a selected Aspergillus niger strain.<\/p>\n<\/div>\n<\/div>\n\t<div id=\"gap-1621181069\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1621181069 {\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 Col Plus - Caract\u00e9ristiques techniques <\/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-propri\u00e9t\u00e9s\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_propri\u00e9t\u00e9s\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_propri\u00e9t\u00e9s\"><span>Propri\u00e9t\u00e9s<\/span><\/a><\/li>\n<li id=\"tab-utilisation-et-dosage\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_utilisation-et-dosage\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_utilisation-et-dosage\"><span>Utilisation et dosage<\/span><\/a><\/li>\n<li id=\"tab-analyse-microbiologique\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_analyse-microbiologique\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_analyse-microbiologique\"><span>Analyse microbiologique<\/span><\/a><\/li>\n<li id=\"tab-emballage-&amp;-garantie\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_emballage-&amp;-garantie\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_emballage-&amp;-garantie\"><span>Emballage &amp; garantie<\/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>\u2022 Short maceration: <strong>Safizym\u00ae Col Plus<\/strong> improves the varietal and aromatic expressions. The extraction is reduced which favors soft tannins.<\/p>\n<p>\u2022 Long maceration: <strong>Safizym\u00ae Col Plus<\/strong> helps reinforcing the tannic structure of your wine without amplifying the astringency sensation.<\/p>\n<\/div>\n<div id=\"tab_propri\u00e9t\u00e9s\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-propri\u00e9t\u00e9s\">\n<h4><strong>Activity conditions<\/strong><\/h4>\n<ul>\n<li>Pectinases* : Endo polygalacturonase (&gt; 1050 PG\/g), pectin methyl esterase (&gt; 210 PE\/g) &amp; pectin lyase (&gt;30 PL\/g)<\/li>\n<li>Active under oenological conditions (pH, SO<sub>2<\/sub>, high polyphenol levels)<\/li>\n<li>Active at low temperature (&gt; 8\u00b0C) : cold maceration<\/li>\n<li>Active at high temperature (&lt; 60\u00b0C) : hot maceration<\/li>\n<li>Rich in secondary hemicellulase activity<\/li>\n<\/ul>\n<p>(*): method available on demand.<\/p>\n<h4><strong>Effects<\/strong><\/h4>\n<ul>\n<li>Hydrolyzes the pectin chains of the must<\/li>\n<li>Enables the clarification and improves the pressability of the must<\/li>\n<li>Weakens the cellular wall and facilitates the extraction of phenolic (tanins &amp; anthocyanins) and polysaccharidic compounds without intensifying the mechanic actions thanks to its hemicellulase activity<\/li>\n<li>Contributes to the softening of tannic structure and the final balance of the wine<\/li>\n<li>Contributes to the stabilization of the color (free of anthocyanase type secondary activities that are harmful to color stability)<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_utilisation-et-dosage\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-utilisation-et-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><strong>Dosage<\/strong><\/h4>\n<p>The dosage of <strong>Safizym\u00ae Col Plus<\/strong> will depend on the cultivar, the maturity degree and the wine making process. Generally speaking, the dosages are the following:<\/p>\n<p>Application at vatting: 1.0 to 3.0 g\/hl<br \/>\nApplication in vinomaceration: 1.0 to 2.0 g\/hl<br \/>\nApplication in cold maceration: 3.0 to 5.0 g\/hl<br \/>\nApplication on press wine: 2.0 to 4.0 g\/hl<\/p>\n<\/div>\n<div id=\"tab_analyse-microbiologique\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-analyse-microbiologique\">\n<table>\n<tbody>\n<tr>\n<td>% 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>Escherichia coli:<\/td>\n<td style=\"text-align: center\">Absence in 25g of preparation<\/td>\n<\/tr>\n<tr>\n<td>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_emballage-&amp;-garantie\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-emballage-&amp;-garantie\">\n<h4><strong>Packaging<\/strong><\/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><strong>Guarantee<\/strong><\/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 \/>\nFermentis guarantees the product complies with the International Oenological Codex until its Best Before End Date in the storage conditions mentioned above.<\/p>\n<\/div><\/div><\/div>\n\t<div id=\"gap-1048262827\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1048262827 {\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>Pr\u00e9paration enzymatique permettant l&#8217;extraction et la stabilisation de la couleur<\/p>\n","protected":false},"featured_media":29462,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[307,287],"product_tag":[2948,2949,2950,2951,2952],"class_list":["post-28645","product","type-product","status-publish","has-post-thumbnail","product_cat-enzymes-fr","product_cat-vinification","product_tag-col-plus-fr","product_tag-colplus-fr","product_tag-safizym-col-plus-fr","product_tag-safizym-colplus-fr","product_tag-safizymcolplus-fr","first","instock","shipping-taxable","product-type-simple"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Enzyme Safizym Col Plus pour l&#039;extraction de couleur - Fermentis<\/title>\n<meta name=\"description\" content=\"L&#039;enzyme Fermentis Safizym Col Plus est id\u00e9ale pour l&#039;extraction et la stabilisation de la couleur des vins rouges, ros\u00e9s et blancs. Dans notre application, retrouvez de nombreux conseils pour cr\u00e9er votre vin !\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fermentis.com\/fr\/produit\/safizym-col-plus\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Safizym\u00ae Col Plus\" \/>\n<meta property=\"og:description\" content=\"L&#039;enzyme Fermentis Safizym Col Plus est id\u00e9ale pour l&#039;extraction et la stabilisation de la couleur des vins rouges, ros\u00e9s et blancs. 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