Lallzyme Beta

Product:Beta

TitleGranulated glycosidases preparation

Description:Lallzyme Beta® has been developed to increase the aromatic intensity of the white wines. Lallzyme Beta® gives very positive results on the wines made from Muscat, Gewürztraminer, Sauvignon…

Application:Aroma

Long application:Release of flavouring substances in wines

Clarification:Low

Filtrability.Low

Whites.Strongly recommended

Rosé:Not really recommended

Reds:Not really recommended

Maceration:Low

Aroma:Maximal

Degradation bacteria.No effect

Temperature range.min.12°C

Duration:min. 3 weeks

Dosage:5g/hL

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 wine.

Packaging:Lallzyme Beta® 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 Beta® is an enzyme preparation with a strong glycosidase activity. It has been developed to increase the aromatic intensity of the white wines. The larger the reserve of the aromatic precursors, the greater the effect of the enzyme treatment. In that regard, Lallzyme Beta® gives very positive results on the wines made from Muscat, Gewürztraminer, Sauvignon and other aromatic varieties.