Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Anwendung
Maceration
Rotwein
Pre-fermentative maceration of red grapes.
LALLZYME Cuvée Rouge is a specific enzymatic preparation presenting an optimal balance of pectinase and side activities for pre-fermentative maceration in red winemaking. LALLZYME Cuvée Rouge enhances the releasing of polysaccharides and aromatic precursors from grape berry cell walls.Maximaltemperatur
25 °C
Minimaltemperatur
15 °C
Dosierung
20-30 g/hL
Besonderheit
Pectinase & beta-glucanase
Ursprung
Aspergillus niger