Aleazym CMA MG
| Family |
ENZYMES |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , |
| Conservation conditions |
Opened package for liquid/short shelf life product e.g. enzyme and yeast , |
| Method of use |
Add (after diluting in water at 5-10%) directly into the must, taking care to carefully homogenize the mass to be treated. |
GRANULAR
Concentrated pectolytic enzyme
ALEAZYM CMA MG is a concentrated pectolytic enzyme containing significant B-glucosidase activity, produced by selected strains of Aspergillus niger.
ALEAZYM CMA MG It has been specially developed for cold maceration and aroma extraction in white wine must, and to improve color and aroma extraction in cold fermentation in red wine application containing different activities: Pectin-lyase (PL, IUB 4.2.2.10), human activity, essential to break down esterified pectins; B-glucosidase (Bd GLU, IUB 3.2.1.21), allows the release of the aromatic components of the wine; Polygalacturonase (PG) rich in endo-PG activity which in synergy with (PL) carries out rapid clarifications and helps the filterability of the wine, Arabanases (AR) which degrade the branched parts of pectins; Pectinesterases (PE) which support PG in the breakdown of pectins. The product contains very low collateral activities of anthocyanase and cinnamyl esterase.
ALEAZYM CMA MG It is a granulated pectinase, standardized with maltodextrin and minimum activity of 450 PLU/g and 1000 Bd-GLU units/g.
ALEAZYM CMA MG It is very active in fermentation.
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2-3 g/hl in white wine musts for 8-12 hours, at 5-10°C
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2-3 g/hl for 4-6 days at 5-10°C
