Lallzyme B-620™
High concentration pectolytic enzyme to enhance the blue hue in red wine
Produktdetails
The advantages of LALLZYME B-620™ emerged during trials carried out in maceration tanks at experimental wineries. The absorbance values at 620 nm were significantly higher with LALLZYME B-620™ compared to the control, macerated without enzymes. The wines obtained from maceration with LALLZYME B-620™ showed an intense, brillant color with a greater blue/purple component. Additionally, the tannins were consistently soft and round. This combination to have fresh, round red wines with an intense and particularly deep color led to the development of a peculiar enzyme in the range.
Weintyp
Technische Information
- Anwendung: Colour
- Aktivität: High pectolytic and strong hemicellulase and cellulase activity
- Herkunft: Aspergillus niger
Produktdokumentation
Passende Produkte
White grape skin-contact macerating enzyme
Macerating enzyme for red wines destined for aging
Pre-fermentative maceration of red grapes.