TANNINS TI PREMIUM SG PREMIUM STAB SG PREMIUM COLOR SG PREMIUM TAN SG V TAN SG CASTANEA SG COLOR STAB SG

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1 YEAST TRADITIONAL RANGE BAYANUS P.C. EPERNAY 2 EVY WHITE EVY RED FLAVOUR 2000 MONTRACHET NOUVEAUX FERMENT PREMIUM RANGE PREMIUM BLANC 12 V PREMIUM ROUGE 30 R PREMIUM CHARDONNAY PREMIUM FRUCTO PREMIUM PROSECCO PREMIUM SAUVIGNON PREMIUM SUPERTUSCAN PREMIUM ZINFANDEL (CLIB2068) PREMIUM ZEROPIÙ IFRUIT RANGE VP5 ERSA 1376 SV BACTERIA AMAR 04 ACTIVATORS V STARTER PREMIUM V STARTER AROM V STARTER FRUIT FOSFATO ACTIV PREMIUM D.A.P. ACTIV V MALO ACTIV BOOSTER ACTIV PREMIUM V ACTIV SCORZE V ACTIV PREMIUM V ACTIV SUPER V ACTIV ENZYMES BACTOZYM SPECIAL GRAIN EXTRARED L FLOTTOZIMA L FLOTTOZIMA P ZIMACLAR FLOT MANNOZYM ZIMACLAR ZIMACLAR PH3 ZIMAFRUIT ZIMARED PLUS ZIMAROM ZIMASKIN TANNINS TI PREMIUM SG PREMIUM STAB SG PREMIUM COLOR SG PREMIUM TAN SG V TAN SG CASTANEA SG COLOR STAB SG OFFICIAL DISTRIBUTOR FOR FURTHER INFORMATION ENTER OUR WEB-SITE

2 YEASTS, BACTERIA, ACTIVATORS, ENZYMES, TANNINS Notes of harvest

3 Yeasts & Bacteria Your choice for quality fermentation TRADITIONAL RANGE YEAST BAYANUS P.C. Bayanus P.C. is a bayanus strain. It is in bottle fermentation for producing spumante and sparkling wines; furthermore, it is particularly for wines which have been subject to a stuck fermentation. It can also be used effectively in the fermentation of white, rosé and red musts when you want to get up the aromatic characteristics of the product. Applications: During fermentation/re-fermentation stuck fermentation Note: Package: Enanches the varietal characteristics g/hl during fermentation g/hl for refermentation g/hl for stuck fermentation 0,5 kg bag YEAST EPERNAY 2 Epernay 2 is a strain with high resistance to sulphur dioxide and low foam production during the fermentation phase. It is particularly during the controlled fermentation of white and rosé musts for its ability to produce constant fermentation until all the sugars have been used up. The product also proves successful in obtaining special aromatic red wines. Applications: During fermentation/re-fermentation g/hl during fermentation g/hl for refermentations Package: 0,5-20 kg bag YEAST EVY WHITE Evy White is an aromatic. Evy White can be used whenever you wish to enhance the aromatic characteristics of the product. It is particularly in the fermentation of white and rosé juices. It is also suitable for use in the production of special aromatic and young red wines. Particularly interesting aromatic characteristic have been achieved in the bottle fermentation process of sparkling wine. Notes: Enanches the varietal characteristics g/hl during fermentation of white and red must /15 kg bag YEAST EVY RED Evy Red is a strain selected for its resistance to poor fermentation conditions. A high fermentative power and an extraordinary resistance to sulphur dioxide. Evy Red does not change the juice aromatic characteristics. It is particularly for the fermentation of red musts that are not heatconditioned, and in white and rosè musts. Notes: Enanches the varietal characteristics g/hl during fermentation of red must /15 kg bag YEAST FLAVOUR 2000 Flavour 2000 is an aromatic. Flavour 2000 can be used whenever you wish to enhance the aromatic characteristics of the wine. It is particularly to enhance the fresh fruity notes in whites and rosè wines. It is also suitable for use in the production of special aromatic and boujoules styles red wines. Particularly interesting aromatic characteristic have been achieved in the bottle fermentation process of sparkling wine. Notes: Enhances the fresh and fruity notes in white and rosè wines, improves the boujolues notes. Increases the rose (b-phenilethanol) note and boujoules styles red wines /15 kg bag YEAST MONTRACHET Montrachet is a strain selected for its resistance to poor fermentation conditions. Montrachet is particularly for the fermentation of red musts that are not heatconditioned. The product can also be used effectively for processing white and rosé wines. Notes: Enanches the varietal characteristics g/hl during fermentation of red must Package: 0,5 kg-20 kg bag YEAST NOUVEAUX FERMENT Nouveaux Ferments is a strain of bayanus. Given its characteristics, Nouveaux Ferments is particularly for the production of sparkling and sparkling wine in the bottle or autoclave. However, it can also be used with interesting results in the primary fermentation of white, rosé and red wines. Applications: Fermentation of white and red must/stuck fermentation g/hl for refermentations PREMIUM RANGE YEAST PREMIUM BLANC 12 V From a French-selected strain with a high percentage of active cells, for aromatic varietal wines (Moscato, Müller-Thurgau, Traminer, Riesling, Sauvignon and Prosecco). It does not produce aromatic substances so that it does not change the aromatic characteristics of the vine. Fermentation can be carried out over a broad temperature range (10-35 C), though the greatest varietal expression of the vine is exalted at temperatures of C. Notes: Increases the concentration of terpens in the aromatic vatieties YEAST PREMIUM ROUGE 30 R A strain of selected from noble vineyards in the Bordeaux region for premium quality wines to be medium or long-term aged (Merlot, Syrah, Sangiovese, Montepulciano, Cabernet Sauvignon, Cabernet Franc, Nebbiolo, Teroldego, and Barbera). The fermentation kinetics of Premium Rouge 30R is very fast in the first hours. Premium Rouge 30R is particularly for the production of full-bodied structured red wines destined for aging. The high production of glycerol and the malic acid removal action brings higher quality to the wine. Notes: Increases the red fruit aromas, increase the mounthfeel g/hl during fermentation of red must YEAST PREMIUM CHARDONNAY Premium Chardonnay is a strain; it is particularly for primary fermentation and refermentation processes of Chardonnay wines and whenever you wish to enhance the freshness of the final product while preserving the vineyard specific aromatic profile g/hl for refermentations 2

4 YEAST PREMIUM FRUCTO Premium Fructo is a bayanus strain. It is specifically resistant to alcohol, sulphurous dioxide and different ph levels and temperatures. Furthermore, it is particularly appreciated for its capacity to ferment fructose better than any other yeast strains used in wine-making g/hl for refermentation g/hl for stuck fermentation YEAST PREMIUM PROSECCO Premium Prosecco strain is classified as. It has been selected in the Prosecco area and due to its characteristics, is particularly for the production of sparkling wines processed in bottles or tanks. It can nevertheless be used in the primary fermentation of white, rosé musts for enhancing the aromatic characteristics of the product g/hl for refermentation YEAST PREMIUM SAUVIGNON Premium Sauvignon Strain is classified as. It is the ideal strain for the production of complex, fine, and high quality white wines. This strain has been selected specifically for the varietal expression of aromatic grapes, particularly for the vinification of the Sauvignon blanc variety. YEAST PREMIUM SUPERTUSCAN The Premium Supertuscan yeast is for the production of full-bodied red wines destined for maturation in barrels. The low amount of sulphur compounds produced avoids the occurrence of reduction phenomena that can interfere with the expression of the varietal aromas, and with the cleanliness of the fermentation. Premium Supertuscan is an excellent producer of glycerol g/hl during fermentation of red must YEAST PREMIUM ZINFANDEL (CLIB2068) Premium Zinfandel induces very rapid fermentation kinetics in the first 24 to 36 hours, in order to quickly predominate over the indigenous microflora, and then to have a constantly trend during fermentation. Premium Zinfandel seems not to produce sulfhur compounds that could interfere with the aromatic expression of the original grape variety g/hl during fermentation of red must YEAST PREMIUM ZEROPIÙ Premium Zeropiù induces very rapid fermentation kinetics for the first hours, an interesting characteristic which allows it to overrule the indigenous microflora; during the subsequent phases of fermentation, it assumes a constant flow until the fermentation is complete. It tends not to produce sulphites so one can expect that their concentration will be less than 5 mg/l when the alcoholic fermentation is completed g/hl during fermentation of white and red must IFRUIT RANGE YEAST VP5 Strain VP5 is particularly suitable for the production of young wines if intending to bring out a fragrant aroma or fresh perfumes. The olfactory component of wines obtained with the VP5 strain are prevalently characterised by intense and persistent fruity aromas (cherries, sour cherries...). It is very suitable for rosés and new wines g/hl during fermentation for red, rosés and new wines YEAST ERSA 1376 Strain ERSA1376 is particularly suitable for the production of white wines if intending to bring out the varietal typicality and fresh aromas. The olfactory component of the wines obtained with the ERSA 1376 strain is prevalently characterised by intense and persisting fruity varietal aromas, typical of Sauvignon Blanc. It is for varieties with a thiol-containing aroma matrix. YEAST SV19 The SV19 strain produces high quality wines with a particularly fine aromatic composition, both balanced and very persistent, bringing out the varietal compounds and fresh fruity and floral aromas (hawthorn, elder, acacia, green apple ). YEAST 260 The 260 strain gives rise to high quality white wines that have a fine aromatic composition, spread their varietal notes and fresh fruity aromas in a balanced way while preserving the typical characteristics of the grapevine variety. YEAST 337 The 337 strain gives rise to high quality wines having a particularly elegant and balanced aromatic composition, with those fresh aromatic notes that accompany and revive the fruity aspect of red and rosé wines, and adds complexity to white wines. Optimum temperature for use: C g/hl during fermentation of red must BACTERIA AMAR 04 Amar 04 is a strain of Œnococcus oeni selected from the wine Amarone. It is a direct inoculation mixture to be added to the wine without having to prepare a yeast starter. Amar 04 is used for biological de-acidification of wines. It is certified not to produce biogenic amies. For fermenting 25 hl of wine For fermenting 100 hl of wine Package: 25 hl or 100 hl bag Name Strain Tot SO ² mg/l ph Temp ( C) Ethanol (% vol.) AMAR 04 Oenococcus oeni 40 3, ,00 3

5 Identity card The right choice for the nutritional requirement of your yeast TRADIONAL RANGE Strain Bayanus PC Epernay 2 Flavour 2000 Montrachet Noveaux Ferments Type bayanus bayanus Origin Alcohol tolerance (% vol) Alcohol yield (% vol/g of sugar) Optimunm temperature ( C) Champagne SO2 production Medium Low High Low Low Action on Malic Acid (-%) Production of glycerol Recommended in presence of 30 ppm copper Aromatic features Anthocyanins absorption Medium High Medium Medium Medium N.d. N.d. N.d. Not N.d. Crust bread Add fruity and fresh notes β-phenilethanol production Neutral Refinement N.d. N.d. Medium Low Low Notes Strain indicated for re-fermentation of sparkling wines Prolonged contact with yeast at the end of fermentation gives hints of bread crust Cryophilic strain with limited production of acetaldehyde, acetic acid, pyruvic acid and higher alcohols Recommended during fermentation of must at controlled temperature Strain for the prduction of white rosè and mainly boujolet wines Mainly indicated for enhances the aromatic characterisitics of wines Strain selected for fermentation of red must not thermoconditioned Yeasts indicated for the production of sparkling wine and champenoise PREMIUM RANGE Strain Premium Blanc 12V Premium Rouge 30R Premium Chardonnay Premium Fructo Premium Prosecco Premium Sauvignon Premium Supertuscan Premium Zinfandel Premium ZeroPiù Type bayanus Origin Alsazia region Bordeaux Valdobbiadene area (Italy) Strainsselected by Enologica Vason in i Colli Senesi area (Italy) Steains selected by Enologica Vason in Salento area (Italy) Strains selected by Enologica Vason Alcohol tolerance (% vol) Alcohol yield (% vol/g of sugar) Optimunm temperature ( C) 13 < < < < SO2 production Medium Low Low Low Medium Medium Low Medium Low Action on Malic Acid (-%) Production of glycerol Medium High High High Medium Medium High High High Recommended in presence of 30 ppm copper Not N.d. Recommended Not Not N.d. Not Not Not Aromatic features Varietal expression Enhances varietal characteristics of red wines Enhances varietal characteristics Neutral Enhances aromatic characterisitcs Varietal aromatic expression Neutral Neutral Neutral Anthocyanins absorption N.d. Low N.d. High, for prolonged fining on sur lies N.d. N.d. Low Low Low Notes Strain suitable during fermentation of wines with high varietal expression: release of aromatic precursos Phenotype Killer Very rapid kinetics fermetations Strong malic acid consumption Strain suitable for fermentation and re-fermentation of high quality white wines High resistance to Cu makes it suitable for fermentation of damaged grapes, dryed grapes and grapes from organic agriculture Strains suitable for fermentation of white wine in barrique Fructophilic Goods for re-fermentation Stuck fermentation Particularly suitable for champagne and sparkling wines Enhances the aromatic characteristics of the wines Strain for the productions of high quality white wines Cryophilic, excellent for white wines in which research enhancement of flavor profile Fining on the lees Yeast in high alcohol fermentation Stimulates the FML in conjunction with Amar 04 Low consumption of malic acid Yeast in high alcohol fermentations Low production of acetic acid Save the content of resveratolo Yeast suitable during fermentation with limited concentration of Sulphites Stimulates the FML in conjunction with Amar 04 Low consumption of malic acid 4

6 IFRUIT RANGE Strain VP5 ERSA 1376 SV Type Origin Strains selected by CPSVV Strains selected by ERSA Strains selected by CPSVV Strains selected by CPSVV Strains selected by CPSVV Alcohol tolerance (% vol) Alcohol yield (% vol/g of sugar) Optimunm temperature ( C) < < < < < n.d n.d n.d SO2 production Low Medium Low Medium Low Action on Malic Acid (-%) Production of glycerol Recommended in presence of 30 ppm copper Aromatic features Anthocyanins absorption 25 ca. N.d. N.d. N.d. N.d. Medium Medium Medium Medium Medium N.d. Not N.d. N.d. N.d. Varietal aromatic expression Varietal aromatic expression Varietal aromatic expression Varietal aromatic expression Fruity N.d. N.d. N.d. N.d. N.d. Notes Strain suggested for the production red wines chiefly characterized by fruity aromas (cherry, sour cherry) intense and persistent Yeast selected by ERSA for the production of Sauvignon Blanc High release activity and conversion of thiolic aromatic precursors Strain suggested for the production of white wines from aromatic well balanced on varietal notes and persistent Strain suggested for the production of aromatic white wines well balanced on varietal notes On red and rosè to get up fresh fruity notes and increaseincreses the mouthfee On white wines to increase the complexity and volume Low production of Sulphur dioxide 5

7 Activators The right choice for the nutritional requirement of your yeasts V STARTER PREMIUM V Starter Premium is a new activator that allows the preparation of the starter ( pied de cuve ) and It is also highly for the second fermentation and stopped fermentations. The high content of yeast cell walls, composed of polysaccharides, assures an elevated capacity for adsorbing the toxic substances present in wines that have stopped fermenting, without modifying the qualitative characteristics of the wine. Applications: Preparation of pied de cuve - second and stopped fermentations From 15 to 40 g/hl for normal vinification From 35 to 40 g/hl for the second fermentation /20 kg bag V STARTER AROM V Starter Arom is composed of Cell walls naturally rich in vitamins and glutathione. It is upon inoculum. V Starter Arom contributes to grow enzymatic compounds, aromatic substances, etc It has been studied for the first step fo the alcoholic fermentation and it is strongly for vinification in reduction to pull out full aromatic expression. Applications: During Inoculum From 15 to 40 g/hl for normal vinification From 15 to 25 g/hl for the second fermentation V STARTER FRUIT V Starter Fruit is an extremely innovative activator for alcoholic fermentation to optimise the metabolism of yeast in order to obtain clean fermentation and full expression of fruity aromas. V Starter Fruit, due to its formulation based on thiamine and cell walls naturally rich in nitrogen components and polysaccharides is for the first phases of alcoholic fermentation for full fruity wines. It can also be used in second fermentation in order to get more complex fruity aromatic compounds. Applications: First phases of alcoholic fermentation/second fermentation From 15 to 40 g/hl FOSFATO ACTIV PREMIUM Fosfato Activ Premium is based on dibasic diammonium phosphate yeast hulls and adsorbent polymers. The formulation of Fosfato Activ Premium has been studied to provide yeast with the most rapidly usable form of nitrogen. The content of both cellulose and yeast cell walls provides a mechanical support for the yeast cells and adsorbs toxic substances, allowing gradual release of nitrogen and oxygen. Applications: During fermentation 20 g/hl to regulate fermentation and prevent stopped fermentation 40 g/hl (legal limit) in case of stopped fermentation /20 kg bag D.A.P. ACTIV Compound preparation containing nitrogen in the form of dibasic diammonium phosphate and vitamin B1 (thiamine). D.A.P. Activ was specifically developed for use in must under fermentation to avoid stuck fermentation. D.A.P. Activ is especially for temperature controlled fermentations of clarified, filtered musts and for re-fermentations and stopped fermentations. Applications: During Fermentation/re-fermentation/stuck fermentation From 10 to 30 g/hl in musts to be fermented From 10 to 20 g/hl for refermentations and stuck fermentations Package: 20 kg bag V MALO ACTIV V Malo Activ is an activator specifically formulated to provide the most suitable nutrients in wine for malolactic fermentation agents. Recommended in young wines at the end of fermentation, before the fine lees are removed. To carry out malolactic fermentation, it may be necessary to add, by inoculating a selected lactic bacteria (Amar 04) or by using microelements which are able to regulate their metabolism. Applications: End of fermentation 20 g/hl as a bio-stimulator for bacterial activity BOOSTER ACTIV PREMIUM Booster Activ Premium is an innovative fermentation integrator. The composition of Booster Activ Premium has been developed to keep the production of volatile acidity under control during fermentation; The product s cell wall content (yeast hulls) ensures a high adsorbent power towards toxic substances present in wines which have shown sluggish fermentation, without modifying their qualitative characteristics. Applications: Half fermentation 10 to 30 g/hl from half-fermentation onward /15 kg bag 6

8 V ACTIV SCORZE V Activ Scorze is a preparation composed of yeast cell walls, obtained via an advanced purification process that is able to eliminate the cellular fractions that can give wine off-flavors. V Activ Scorze is used to regulate fermentation and to prevent stopped fermentation. In cases of stuck fermentation, use V Activ Scorze in tegether with Bactozym, aerating the must and refinishing with V Starter Premium. Applications: During fermentation 20 g/hl to regulate fermentation and prevent stopped fermentation 40 g/hl (EU legal limit) in case of stopped fermentation V ACTIV PREMIUM V Activ Premium is a new activator that allows a regular and complete fermentation even in adverse substrate conditions, keeping the production of volatile acidity. V Activ Premium is used as a fermentation activator and bioregulator. It is especially for the fermentation of clear must. Applications: During fermentation 20 to 30 g/hl in musts to be fermented. 10 to 20 g/hl in re-fermentions or stuck fermentations. Warning: 30 g/hl of V Activ Super are equivalent to adding 60 mg/hl of thiamine (EU the legally allowed limit) and 26 g/hl of ammoniacal salts (sulphates and phosphates: EU legal limit 100 g/hl). Package: 25 kg bag V ACTIV SUPER V Activ Super is a complex formulation containing free ammoniac nitrogen, phosphates and Vitamin B1 (thiamine). V Activ Super is specially studied to be used in fermenting musts in which it provides a medium that is favorable to yeast development and multiplication, thereby avoiding sluggish fermentations that can lead to abnormalities and jeopardize the product s quality. V Activ Super is therefore especially for temperature-controlled fermentations of musts that have been clarified either with clarification or with filtration techniques. Applications: During fermentation 20 to 30 g/hl in musts to be fermented 10 to 20 g/hl in re-fermentions or stuck fermentations Warning: 30 g/hl of V Activ Super are equivalent to adding 60 mg/hl of thiamine (EU the legally allowed limit) and 26 g/hl of ammoniacal salts (sulphates and phosphates: EU legal limit 100 g/hl) Package: 25 kg bag V ACTIV V Activ is a complex preparation containing easily absorbable (ammoniac) nitrogen, phosphates and vitamin B1 (thiamine). V Activ has been studied for use during must fermentation. The use of V Activ is also in case of re-fermentation or fermentation stuck. V Activ is particularly for fermentation of limpid must at controlled temperature by using clarification and filtration techniques. Applications: During must fermentation/re-fermentation/fermentation stuc From 10 to 30 g/hl in must ready for fermentation From 10 to 20 g/hl in case of re-fermentation or fermentation stuck Package: 01 kg bag/20 kg bag Ingredients Yeast assimilable nitrogen mg YAN/10 g/hl of activator V STARTER PREMIUM Yeast cell walls 99,85%, thiamine 0.15% 5 Effects Improve the fermentation kinetic, minimize the VA production V STARTER AROM Cell walls naturally rich in vitamin e antioxidant compounds 5 Improve the fermentation kinetic, protection of the varietal and thiolic aromatic compounds V STARTER FRUIT Cell walls (99.85%) naturally rich in amino-acid compounds and polysaccharides, Thiamine (0.15%) 5 Improve the fermentation kinetic, rich in aminoacids, precursor of the fruity aromatic compounds FOSFATO ACTIV PREMIUM Cellulose 50%, dibasic ammonium phosphate 37.5%, yeast cell walls 12.5% 10 Improve the fermentation Kinetic D.A.P. ACTIV 88% dibasic ammonium phosphate, 11.8% filtration adjuvant, 0.2% thiamine hydrochloride 19 Improve the fermentation Kinetic V MALO ACTIV Yeast cell wall and inert ingredients derived from yeast 5 Improve the MLF BOOSTER ACTIV PREMIUM Yeast hulls 50%, Thiamine 0,1%, the rest being a filtration adjuvant of vegetal origin 5 To be used in case of sluggish fermentation, to recovery the viability of the stressed yeast V ACTIV SCORZE Purified yeast cell walls 5 Detoxyfication, to be used in case of stuck, to remove toxyc compounds from the wine 7

9 Enzymes Pure and high concentrated Enzymes selected for oenological use BACTOZYM SPECIAL GRAIN Bactozym SG is highly active purified lysozyme obtained from egg albumin. It is a microgranulated product that allows instant solubilization. It is used in all situations where you want to avoid malolactic fermentation which typically occurs in the fermentation. Bactozym SG is especially useful in all cases where lactic bacteria can act before alcoholic fermentation: hot climates, elevated must ph and winemaking by carbon maceration. Applications: Must, wine, when is needed to control the MLB development. Red and white From 20 g/hl to 50 g/hl EXTRARED L Extrared L is a pectolytic enzymatic pool with hemicellulasic, cellulasic and proteasic side activities. Its composition has been studied to improve the extraction of polysaccharide compounds during the last phases of maceration which allows skin cell walls to break down and colours to be extracted. Applications: On the cap, the day before rack 1-2 g/hl in must during the final phase of maceration Package: 1 kg bottle FLOTTOZIMA L Liquid pectolytic enzyme for difficult clarification,excellent for settling of musts and reduction in viscosity. It is especially formulated for flottation processes. Applications: On freshly-extracted must. White From 0,5 g/hl to 5 g/hl 1 kg bottle/25 kg drum FLOTTOZIMA P Powder pectolytic enzyme for difficult clarification, excellent for settling of musts and reduction in viscosity. It is formulated for flottation processes. Applications: On freshly-extracted must. White From 0,5 g/hl to 5 g/hl 0,5 kg bag ZIMACLAR FLOT Liquid pectolytic enzyme. It helps in viscosity reduction in order to facilitate the flottation processes. Applications: On freshly-extracted must. White From 0,5 g/hl to 5 g/hl on must 25 kg bag MANNOZYM Mannozym is a beta-glucanase powder enzyme. It improves a greater mouthfeel and texture in taste and greates olfactory complexity. Mannozym is suitable for both clarifications and filtration. The products breaks down the glucanes in wines obtained from Botrytis affected grapes allowing the clarification on must make it easy for filtering. Applications: Red and white, must and wine. From 0,5 g/hl to 4 g/hl 0,5 kg bag ZIMACLAR Zimaclar is a powder pectolytic enzyme that contains polygalacturonase and pectin lyase. It has been especially formulated for the clarification of white musts and filtration. It provides reduction in must viscosity, rapid solid fraction, increases wine yield and filtration capacity. Applications: Must From 1 g/hl to 3 g/hl for 2 hours at 20 C 0,1 kg bag/0,5 kg bag ZIMACLAR PH3 Powder pectolytic enzyme for low ph level. It is developped to improve clarification and filtration of white musts. Particularly studied for musts from early vintages (sparkling or at low ph); performing the action of protective colloids and increasing the viscosity. Applications: Must from 1 g/hl to 3 g/hl on must 0,5 kg bag 8

10 ZIMAFRUIT Powder pectolytic and glycosidase enzyme during maceration of high quality wines, it improves clarification on musts and increases the extraction of aromatic compounds in skins. It works well to pull out varietal and fruity notes. Applications: During maceration and vinification for the extration of aroma compounds From 1 g/hl to 2 g/hl in white vinification - 2g/hL for red and rosè 0,5 kg bag ZIMARED PLUS Zimared Plus is a powder pectolytic enzyme containing PG, PL, cellulase, hemicellulase and acid protease. It is during maceration of red wines, it increases the colour extraction and it improves clarification and filtration processes. Applications: On the cap, during the maceration From 1 g/hl to 4 g/hl 0,1 kg bag/0,5 kg bag ZIMAROM Zimarom is a powder pectolytic enzyme for clarification of aromatic musts. Due to its four glycosidases activity the aromatic compounds can be extracted easily. Applications: Red and white wine, during fining From 1 g/hl to 3 g/hl 0,1 kg bag ZIMASKIN Zimaskin is a liquid pectolityc enzyme for vinification of white grapes by maceration. It reduces the viscosity of must, reduces the skin-must contact time and it improves filtration and clarification. Applications: White must, skin maceration From 1 g/hl to 5g/hL on crushed and destemmed grapes (most active between 10 C to 30 C) 0,1 kg bag Product Form Activity Applications Oenological effects Doses Bactozym SG Granulated Lysozime Control the MLB development Control on lactic acid bacteria g/hl Extrared L Liquid Pectolytic Cellulase Hemicellulase Protease Maceration of red wine Stable colour Increases organoleptic balance 1-2 g/hl Flottozima L Liquid Pectolytic Flottation For settling juice hard to clarify Easly process of settling 0,5-5 g/hl Flottozima P Powder Pectolytic Flottation Excellent for settling of musts 0,5-5 g/hl Zimaclar Flot Liquid Pectolytic Flottation Easly process of settling 0,5-5 g/hl Mannozym Powder Betaglucanases Treating wines from Botrytis affected grapes, on the wine to increase the rate of lees extraction Improves filterability Increases mouthfeel Better and fast extraction of mannoproteins on sur lies 0,5-4 g/hl Zimaclar Powder Pectolytic For white, red and rosè must before fermetation for clarification of must Increases must yield Increased filtration capacity 1-3 g/hl Zimaclar PH3 Powder Pectolytic Must with low ph (white, rosè and sparkiling wines) Improves clarification for musts from early vintage with low ph Increases yeald during crush maceration 1-3 g/hl Zimafruit Powder Pectolytic Glycosidase Maceration of white, red and rosè must Increases fruit aromatic precursors More stable and intense colour 1-2 g/hl Zimared Plus Powder Pectolytic Cellulase Hemicellulase Protease Polygalacturonase Pectin lyase Maceration of red must Increases yield in must Extraction of tannic polyphenols Extraction of anthocyanins Increases olfactory sensory intensity 1-4 g/hl Zimarom Powder Pectolytic Polygalacturonase Pectin lyase Glycosidase For white, red and rosè wine Increases the terpens concentration, improve the organoleptic profile 1-3 g/hl Zimaskin Powder Pectolytic Polygalacturonase Pectin lyase For white must, skin maceration, strong activity to breaks cell membrane Increases the aromatic precursors Reduces viscosity Improves filtration and clarification 1-5g/hL 9

11 Enzymes Pure and high concentrated Enzymes selected for oenological use HOW TO USE WHERE IT WORKS 2 ENZYMES = 2 ACTIONS 10

12 Tannins Protection, Stabilization and Structuration TI PREMIUM SG TI Premium is a granulated tannin, for oenological use, obtained from process of extraction from the best oriental selections of green tea. TI Premium gives the product a longer lifetime and resistance to oxidations to ensure the wine s stability. TI Premium is highly reactive towards proteins. Applications: During vinification process From 5 g/hl to 20 g/hl PREMIUM STAB SG Premium Stab SG is a granulated tannin from Galla. Premium Stab SG can be used for treating red and white wines, vinegar and distillates. Premium Stab SG can be used both at the beginning of wine processing phases and during the final finishing operations before wine bottling. In particular, Premium Stab SG can be used during red wine production for the regular stabilization of the colouring substances.it is therefore a particularly interesting treatment for stabilizing oxidation of white wines that have a weak structure. Applications: Initial wine processing phases From 5 to 20 g/hl for red wines From 1 to 5 g/hl for white wines /5 kg bag PREMIUM COLOR SG Premium Color SG is a granulated blend of ellagic tannins (Premium Limousin French oak), gallic tannins (gall extracted with alcohol), catechol and procyanidic tannins (tannin extracted from Premium Uva grapes) with synergic action for the extraction and stabilization of the colour of red wines. Applications: Package: During maceration of red wines From 10 to 20 g/hl in the maceration for the production of red wines From 5 to 10 g/hl at the moment of racking off 0,5 kg bag PREMIUM TAN SG Premium Tan SG is obtained from French oak wood. It contributes effectively to the stabilization of the color in red wines, giving the product longer life and resistance to oxidization at the same time, it can be used from the early vinification stage on the skins to fix the extracted anthocyanins. It is also in the fermentation of white wines to enhance resistance to oxidation and provide support for the aromatic fractions in the musts. Check the proteinic stability of the wine to prevent tannic-proteinic precipitates of the wine. Applications: Early vinification stage/during fermentation From 5 to 30 g/hl for red wines From 1 to 5 g/hl for white wines V TAN SG V Tan SG is a granulated tannin, it is a mixture of ellagic, gallic (tara and gall), and catechinic (Green tea) tannins with a synergetic action for the color extraction and stabilization of red wines. V Tan contributes to the longevity and resistance against oxidation of the product and it s active for fixing colour. Applications: During maceration of red wines From 10 to 30 g/hl /5 kg bag/20 kg bag CASTANEA SG Castanea SG is a granulated product obtained from ellagic tannin from chestnut wood. Castanea SG greatly helps to stabilize the colour of red wines and gives the product greater resistance against oxidations. Castanea SG also gives wine a more complex bouquet and greater body. Applications: During maceration of red and white wines From 5 to 30 g/hl during maceration for red wines From 1 to 5 g/hl for white wines COLOR STAB SG Color Stab SG is a blend of ellagic (from french oak), gallic (tara and gall) and catechinic (green tea) tannins which act synergically to extract and to stabilise colour in red wines. The blend of tannins in Color Stab SG act in synergy to fix colour: inactivating the oxidases which are naturally present in grape or which are imported by Botrytis cinerea, formation of stable complexes with the anthocyans Color Stab SG can be used during maceration in the production of red wines. It can be used since the beginning of maceration and in the first phases after devatting. Applications: Package: Maceration of rosè and red wines From 10 to 30 g/hl (up to 40 g/hl) during maceration for red wine From 3 to 8 g/hl for rosé wines 0,5 kg bag/5 kg bag Composition Antioxidant effect Colour stability Proteins reactivity Type of aroma Ti Premium SG Green tea xx xxx xxx Green tea Premium Stab SG Gall xxx xx xxx Neutral Premium Color SG Rovere Limousin - chestnut - gall - grapes xx xxx xxx Vanilla Premium Tan SG Oak xxx xxx xx Vanilla V Tan SG Chestnut - tare - Gall - Green tea xx xxx xxx Neutral Castanea SG Chestnut x xx xx Oaky Color Stab SG Tare - Gall - Chestnut - Green tea - Rovere xx xxx xxx Vanilla 11