Lallzyme HP™

High performance liquid pectolytic enzyme for pressing

  • Adatto al vino biologico (EU 2018/848)
  • Adatto per il NOP
  • Vegano

Marca
Lallzyme
Dettagli del prodottoTipi di vinoInformazioni tecnicheDocumentazione del prodotto
Descrizione del prodottoDocumentazione

Dettagli del prodotto

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.

Tipi di vino

Rosso
Bianco
Rosato

Informazioni tecniche

  • Utilizzo : Grape pressing and juice settling
  • Attività: Pectinase
  • Origine: Aspergillus niger

Documentazione del prodotto