Lallzyme HP™
High performance liquid pectolytic enzyme for pressing
Marke
Lallzyme
Produktdetails
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.
Weintyp
Technische Information
- Anwendung: Grape pressing and juice settling
- Aktivität: Pectinase
- Herkunft: Aspergillus niger
Produktdokumentation
Passende Produkte
Lallzyme Cuvée Blanc
White grape skin-contact macerating enzyme
Lallzyme EX-V™
Macerating enzyme for red wines destined for aging
Lallzyme Cuvée rouge™
Pre-fermentative maceration of red grapes.