Lallzyme EX-V

Product:EX-V

Title:Granulated high concentration pectinase with full range of secondary activities.

Description

Lallzyme EX-V® is formulated to allow a rapid liberation of the intra-cellular contents due to the synergistic effect of concentrated pectinases and the specific activity of selected secondary activities (cellulase, hemicellulases)

Application:Maceration

Long application:Red grapes maceration for elaboration of full bodied wines.

Clarification:Good

Filtrability:Good

Whites:Not really recommended

Rosé.May be used

Reds.Strongly recommended

Maceration.Maximal

Aroma:Low

Degradation bacteria.No effect

Temperature range:Skin fermentation + maceration post fermentation: 18-28°C Cold soak maceration: <12°C

Duration:Skin fermentation :2-8 days Skin fermentation+ maceration post fermentation: >8 days Cold soak maceration: 2-6 days

Dosage:Skin fermentation :1-2g/100kg Skin fermentation+ maceration post fermentation: 2g/100kg Cold soak maceration: 3g/100kg

Instruction for use:

Dilute the enzyme in an adequate amount (avg.1 in 100) of water or grape must to allow an even distribution in the whole quantity of grapes.It sould be added before filing maceration tank. For the skin fermentation and the maceration post fermentation possibility to split addition in two times: – 50% at beginning of maceration – 50% mid-maceration. For cold soak maceration splitted in two times:- 1g to the grapes at the onset of cold soak maceration – 2 g when temperature is >18-20°C

Packaging:Lallzyme EX-V® is available in 100g sealed plastic jars, supplied in 10kg cartons (10x(10x100g))

Storage:Sealed containers may be stored in a dry place at room temperature. Refer to bottom label of containers for expiry date.

Description

Lallzyme EX-V® is formulated to allow a rapid liberation of the intra-cellular contents due to the synergistic effect of concentrated pectinases and the specific activity of selected secondary activities (cellulase, hemicellulases) on lysing and releasing other polysaccharides from the grape cell wall. Lallzyme EX-V® : – allows for a complete and rapid release of the anthocyanins -allows for a more efficient release of tannins and their subsequent binding with the anthocyanins and greater stability of the wine, -increases the release of aromatic substances while respecting the varietal characteristics of the grape.