Aleazym THIOLS MG
| Family |
ENZYMES |
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| Gamma |
ALEA EVOLUTION |
| Available formats | , |
| Conservation conditions |
Opened package for liquid/short shelf life product e.g. enzyme and yeast , |
Pectolytic enzyme for aromatic extraction.
Aleazym THIOLS MG It is a highly concentrated pectinase-based pectolytic enzyme produced by selected classical strains of Aspergillus niger for the treatment of white wines and musts.
Aleazym THIOLS MG It is formulated for the extraction of aromatic compounds in white grape musts such as Sauvignon. In aromatic varieties it helps the hydrolysis of thiol precursors such as 4MMP, A3MH, 3MH, 4MMPOH, 3MMB.
The special activity on thiol compounds develops the typical aromatic expression of Sauvignon, like tropical fruits.
It is characterized by several important enzymatic activities, such as pectin lyase (PL, IUB 4.2.2.10), a basic activity essential for the degradation of pectin esterases, polygalacturonase (PG), rich in endo-PG activity, which in equilibrium with PL allows for accelerated clarification, arabinase (AR) at high concentrations, which degrades the branched parts of pectins, hemicellulase and cellulase (CMC) to aid extraction, pectin esterase (PE), which prepares the substrate for the intervention of PG.
Aleazym THIOLS MG It is purified by the activity of cinnamyl esterase.
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Maceration 2-5 g/hL from 1-8 ha 5-18°C
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Fermentation 2-4 g/hL
Aleazym THIOLS MG It performs rapid macerations at temperatures between 5-18°C and can be added during fermentation.
Add (after diluting 10% in water) directly into the must, taking care to carefully homogenize the mass to be treated.
