{"id":44217,"date":"2020-05-04T00:00:00","date_gmt":"2020-05-03T22:00:00","guid":{"rendered":"https:\/\/fermentis.com\/product\/safizym-pres\/"},"modified":"2026-06-14T02:39:57","modified_gmt":"2026-06-14T00:39:57","slug":"safizym-pres","status":"publish","type":"product","link":"https:\/\/fermentis.com\/pt-br\/produto\/safizym-pres\/","title":{"rendered":"Safizym\u00ae Pres"},"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%;\">PREPARA\u00c7\u00c3O ENZIM\u00c1TICA PARA MACERA\u00c7\u00c3O DE VINHOS BRANCOS<\/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>During skin contact, <strong>Safizym\u00ae Pres<\/strong> 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.<\/p>\n<p>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.<\/p>\n<\/div>\n<\/div>\n\t<div id=\"gap-2049145294\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-2049145294 {\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%;\">Caracter\u00edsticas t\u00e9cnicas do Safizym\u00ae Pres<\/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-aplica\u00e7\u00e3o\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_aplica\u00e7\u00e3o\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_aplica\u00e7\u00e3o\"><span>Aplica\u00e7\u00e3o<\/span><\/a><\/li>\n<li id=\"tab-propriedades\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_propriedades\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_propriedades\"><span>Propriedades<\/span><\/a><\/li>\n<li id=\"tab-uso-e-dosagem\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_uso-e-dosagem\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_uso-e-dosagem\"><span>Uso e dosagem<\/span><\/a><\/li>\n<li id=\"tab-an\u00e1lise-microbiol\u00f3gica\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_an\u00e1lise-microbiol\u00f3gica\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_an\u00e1lise-microbiol\u00f3gica\"><span>An\u00e1lise microbiol\u00f3gica<\/span><\/a><\/li>\n<li id=\"tab-embalagem-e-garantia\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_embalagem-e-garantia\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_embalagem-e-garantia\"><span>Embalagem e garantia<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_aplica\u00e7\u00e3o\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-aplica\u00e7\u00e3o\">\n<p><strong>Safizym\u00ae Pres<\/strong> optimizes your productivity (skin contact &amp; pressing cycle delays, tank occupation time, filtration) and improves the quality of the finished product.<\/p>\n<\/div>\n<div id=\"tab_propriedades\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-propriedades\">\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>)<\/li>\n<li>Active at low temperature (&gt; 8\u00b0C)<\/li>\n<li>Active at high temperature (&lt; 60\u00b0C)<\/li>\n<\/ul>\n<p>(*): method available on demand.<\/p>\n<h4><strong>Effects<\/strong><\/h4>\n<h5>Optimized pressing cycles:<\/h5>\n<ul>\n<li>Enables pectin degradation<\/li>\n<li>Shortens the depectinization cycle thus accelerating clarification<\/li>\n<li>Optimizes pressing cycles and increases the yield on free-run juice and\/or the total yield.<\/li>\n<li>Decreases skin contact time<\/li>\n<\/ul>\n<h5>Improvement of wine organoleptic quality:<\/h5>\n<ul>\n<li style=\"list-style-type: none\">\n<ul>\n<li>Facilitates aroma extraction and enhances the varietal characters of musts (terpenic type aromas)<\/li>\n<li>No undesirable secondary activities<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_uso-e-dosagem\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-uso-e-dosagem\">\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><strong>Application in the maceration tank:<\/strong><br \/>\n&lt; 20\u00b0C \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 0.5 to1.0 g\/100kg<br \/>\n&lt; 15\u00b0C\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1.0 to 2.0 g\/100kg<br \/>\n&lt; 10\u00b0C \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a02.0 to 3.0 g\/100kg<\/p>\n<p><strong>Application in the press \u00a0 \u00a0 \u00a0 1.0 to 2.0 g\/100kg<\/strong><\/p>\n<\/div>\n<div id=\"tab_an\u00e1lise-microbiol\u00f3gica\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-an\u00e1lise-microbiol\u00f3gica\">\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_embalagem-e-garantia\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-embalagem-e-garantia\">\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><strong>This pectolytic preparation is made from a non-genetically modified micro-organism.<\/strong><\/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. Fermentis 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-1833518780\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1833518780 {\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>Prepara\u00e7\u00e3o enzim\u00e1tica para macera\u00e7\u00e3o de vinhos brancos<\/p>\n","protected":false},"featured_media":44258,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[2671,2672,2557],"product_tag":[2673,2674,2675],"class_list":["post-44217","product","type-product","status-publish","has-post-thumbnail","product_cat-enzymes-pt-br","product_cat-safizym-pres-pt-br-2","product_cat-wine-making-pt-br","product_tag-pres-pt-br","product_tag-safizym-pres-pt-br","product_tag-safizympres-pt-br","first","instock","shipping-taxable","product-type-simple"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.8 (Yoast SEO v27.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Enzima Safizym Pres para macera\u00e7\u00e3o de vinho branco - 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