Aleazym L 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
β-Glucanase Enzyme for the Treatment of Musts in Final Fermentation and Wines
ALEAZYM L MG It is a b-glucanase enzyme in microgranulated form standardized with maltodextrin to a minimum activity of 30000 b GLU/g.
Produced in compliance with current legislation.
ALEAZYM L MG It is an enzyme derived from classical and selected strains of Trichoderma harzianum.
It is characterized by an important β-glucanase activity.
ALEAZYM L MG It has been formulated for the treatment of musts at the end of fermentation and of
wines, facilitates and improves the lysis of yeast cells in the case of “élevage sur lies” and is
particularly effective for improving filtration in the case of botrytized harvests.
It is characterised by an important b-1,3 b-1,6 glucanase activity (bdGLU, IUB 3.2.1.58), which promotes the lysis of the yeast cell wall and the consequent release of the aromatic and structuring compounds of the wines.
ALEAZYM L MG It is extremely effective in the degradation of glucans, colloids produced
From Botrytis cinerea very filling in filtration.
ALEAZYM L MG is purified from cinnamyl-esterase activity and free from anthocyanase activity.
Botrytized musts at the end of fermentation or wines:
– 1-3 g/hl before filtration
– 3-4 g/hl lysis of yeast cells
ALEAZYM L MG It is a very active b-glucanase in maceration at the pH of the must (excellent
between 3,0 and 4,0). It is added (after dilution in water at 5%) to the must, taking care to
carefully homogenize the mass to be treated.