Aleazym EXTRACT L

Additional information
Family

ENZYMES

Gamma

ALEA EVOLUTION

Available formats

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Conservation conditions

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Appearance

LIQUIDO

Composition

Extractive enzyme for red musts.

ALEAZYM EXTRACT L It is a pectinase in liquid form with a minimum activity of 460 PLU/g, stabilized with potassium sorbate and standardized with KCL, produced in compliance with current legislation.

General characteristics

ALEAZYM EXTRACT L It is a highly concentrated pectolytic enzyme based on pectinases produced by selected classical strains ofAspergillus niger for the treatment of musts. The strong presence of secondary hemicellulase and cellulase activities optimizes the extraction from the skins, contributing to an increase in liquid yields and at the same time favoring the extraction of anthocyanins, non-astringent structuring tannins and varietal aromas.

Applications

ALEAZYM EXTRACT L It has been specially formulated to optimize extraction from the skins, maximizing the yield of must 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 equilibrium with PL allows the degradation of pectin-cellulose compounds, pectin esterase, which prepares the substrate for the intervention of PG, arabinase, which degrades the branched parts of pectins and improves the extraction of color, 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 EXTRACT L It is purified from cinnamyl-esterase activity and free from anthocyanase activity.

Recommended Dosages

From 1 to 5 g/hL on grapes and musts

Instructions for Use

Add ALEAZYM EXTRACT L directly to the mass to be treated, then homogenize thoroughly. It is recommended to add it to the collection tray of the crusher during loading of the fermenter.

To maximize extraction, fractional use during maceration is recommended, including treatment of the grape marc cap before racking. 

COD: ENZ34 Category: