Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Anwendung
Maceration, filtrability, Extraction
Rotwein
Roséwein
Roséwein
Macerating enzyme for early-release red wines
Lallzyme EX™ is specially formulated to improve color stability and enhance mouthfeel in red wines. In addition to well-balanced pectinases, Lallzyme EX™ contains key activities involved in the controlled release of polyphenols, such as galactanase (a member of the hemicellulase family) and endo-cellulase. Both of these activities aid the pectinase action on the grape cell wall and allow a progressive liberation of polyphenols and tannin-bound polysaccharides. Lallzyme EX™ has been formulated to provide a gentle maceration, making it useful on all grape varieties, even when full phenolic maturity has not been reached.Maximaltemperatur
28 °C
Minimaltemperatur
18 °C
Dosierung
2-3 g/hL
Besonderheit
Pectinase and low concentration in side activities
Ursprung
Aspergillus niger