Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Anwendung
Maceration
Rotwein
Roséwein
Roséwein
Macerating enzyme for red wines destined for aging
Due to its specific action on both grape cell walls and cell membranes, LALLZYME EX-V increases the extraction of intracellular polyphenolic content from red grapes, resulting in wines destined for long aging. LALLZYME EX-V allows for a complete and rapid release of anthocyanins and a more efficient release of tannins leading to stable anthocyanin-tannin bonding. The end result of this bonding is a more structured wine with deep, stable color. Aromatic profile analysis indicates LALLZYME EX-V has a great impact on the release of aromatic compounds, while respecting the varietal characteristics of the grape.Maximaltemperatur
28 °C
Minimaltemperatur
18 °C
Dosierung
1-2 g/hL
Besonderheit
Activity and broad spectrum side activities (cellulase, hemicellulase)
Ursprung
Aspergillus niger