Aleazym WM 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 , |
GRANULAR
Highly concentrated pectinase
Appearance: White granular powder.
ALEAZYM WM MG is a highly concentrated pectinase-based pectolytic enzyme produced by selected classical strains of Aspergillus niger for red winemaking. The strong presence of secondary hemicellulase and cellulase activities optimizes the extraction of the skins, helping to increase liquid yields and favoring the extraction of anthocyanins, sweet and structured tannins and varietal aromas.
ALEAZYM WM MG It is a granulated enzyme standardized with maltodextrin at a minimum activity of 400PLU/g.
ALEAZYM WM MG It has been formulated to optimize the extraction of the skins, maximizing the must yield during the pressing phase.
It is characterized by several important enzymatic activities, such as pectin lyase (PL, IUB 4.2.2.10), a basic activity essential for degrading esterified pectins, polygalacturonase, rich in endo-PG activity, which in balance with PL allows the degradation of pectin-cellulosic compounds, pectin esterase, which prepares the substrate for the intervention of PG, arabanase, which degrades the branched parts of pectins and improves the extraction of colored pectins, hemicellulase and cellulase, which, in synergy with the other enzymatic activities, degrade the cell wall, releasing the color and improving the structure of the wine.
ALEAZYM WM MG It is purified by cinnamyl esterase and anthocyanase activity.
1-5 g/hL in red winemaking
ALEAZYM WM MG It is easy to use: it can be added continuously (after dilution in 5% water) with a dosing pump during the destemming-crushing phase.