Aleazym THIOLS L
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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 , |
LIQUIDO
Pectolytic enzyme for aromatic extraction
ALEAZYM THIOLS L It is a highly concentrated pectolytic enzyme based on pectinases produced by selected classical strains of Aspergillus niger for the treatment of white wine musts.
ALEAZYM THIOLS L It is a pectinase in liquid form with a minimum activity of 150 PLU/g.
ALEAZYM THIOLS L has been formulated for the extraction of aromatic compounds in white grape musts such as Sauvignon. It helps the hydrolysis of grape thiol aromatic precursors such as 4 MMP, A3MH, 3MH, 4MMPOH, 3MMB. The special activity on thiol compounds develops the typical aromatic expression of Sauvignon as 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 degrading esterified pectins, Polygalacturonase (PG), rich in endo-PG activity, which in equilibrium with PL allows accelerated clarification, Arabanase (AR) at high concentration, 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 L is purified by cinnamyl esterase activity.
· Maceration: 2–5 g/hl for 1-8 hours at 5-18°C.
· Fermentation: 2-4 g/hl
ALEAZYM THIOLS L It undergoes rapid maceration at temperatures between 5-18°C and can be added during fermentation.
Add (after diluting in 5% water) directly into the must, taking care to carefully homogenize the mass to be treated.
