Lallzyme EX-V™
Macerating enzyme for red wines destined for aging
Produktdetails
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.
Weintyp
Technische Information
- Anwendung: Maceration
- Aktivität: Activity and broad spectrum side activities (cellulase, hemicellulase)
- Herkunft: Aspergillus niger
Produktdokumentation
Passende Produkte
White grape skin-contact macerating enzyme
Pre-fermentative maceration of red grapes.
High concentration pectolytic enzyme to enhance the blue hue in red wine