Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Anwendung
Grape pressing and juice settling
Rotwein
Weißwein
Roséwein
Weißwein
Roséwein
High performance liquid pectolytic enzyme for pressing
LALLZYME HP™ is a liquid enzyme preparation, obtained from Aspergillus niger, for grape pressing; it can be also successfully applied for juice settling. The addition of LALLZYME HP™ in the press increase the free-run juice yield and the overall yield. A softer pressing combined with LALLZYME HP™ addition improves the quality of the must, with less extraction of phenolic and negative colloidal compounds. Furthermore, the liquid formulation of LALLZYME HP™ makes it easier to use in the winery.Minimaltemperatur
8 °C
Besonderheit
pectinase
Ursprung
Aspergillus niger