Aleazym L MG

Additional information
Family

ENZYMES

Gamma

ALEA EVOLUTION

Available formats

Conservation conditions

,

Appearance

GRANULAR

Composition

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.

General characteristics

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.

Applications

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.

Recommended Dosages

Botrytized musts at the end of fermentation or wines:

– 1-3 g/hl before filtration

– 3-4 g/hl lysis of yeast cells

Instructions for Use

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.

COD: ENZ10 Category: