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Lallzyme Beta™

Anwendung
Aroma

Weißwein

Roséwein

Aroma-releasing enzyme

Lallzyme BETA™ is formulated for use in white wine varieties high in “bound” terpenols, such as Gewürztraminer and Muscat. Lallzyme BETA™ is a blend of pectinases with beta-glucosidase, rhamnosidase, apiosidase and arabinofuranosidase. The sequential actions of these activities cleave aroma precursors and enhance the varietal character in aromatic wines. Lallzyme BETA™ has been formulated to act in a gentle way so it will not lead to an over-expression of aromas.

Maximaltemperatur
20 °C

Minimaltemperatur
12 °C

Besonderheit
Beta glucosidase et polygalacturonase

Ursprung
Aspergillus niger

Dokumentation

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