Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Application
Aroma
White Wine
Rosé Wine
Rosé Wine
Aroma-releasing enzyme
LALLZYME® BETA, is a blend of pectinases with beta-glucosidase, rhamnosidase, apiosidase and arabinofuranosidase, and is formulated for use in white wine varieties high in “bound” terpenols, such as Gewürztraminer and Muscat. The sequential actions of these activities cleave aroma precursors (aglycons) and enhance the varietal character in aromatic wines. The larger the reserve of aromatic precursors, the greater the effect of BETA. BETA has been formulated to act in a gentle way so it will not lead to an overexpression of aromas. As the beta-glucosidase enzymes are inhibited by free glucose, BETA is used at the completion of the alcoholic fermentation. Available in water soluble crystalline form, it is added to dry table wine at a rate of 5g/hL.Max. Temperature
20 °C
Min. Temperature
12 °C
Dosage
5 g/hL
Specificity
Beta glucosidase et polygalacturonase