Aleazym WG+ L

Additional information
Family

ENZYMES

Gamma

ALEA EVOLUTION

Available formats

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Conservation conditions

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Appearance

LIQUIDO

Composition

Highly concentrated pectolytic enzyme

General characteristics

Appearance: clear dark liquid.

ALEAZYM WG+ L is a highly concentrated pectolytic enzyme based on pectinases produced by selected strains of classic Aspergillus niger for red winemaking. The strong presence of secondary hemicellulase and cellulase activities optimizes extraction from the skins, helping to increase liquid yields and favoring the extraction of anthocyanins, sweet and structuring tannins and varietal aromas.

ALEAZYM WG+ L it is a liquid enzymatic preparation with a standardized pectinase activity of at least 460 PLU/g.

Applications

ALEAZYM WG+ L It has been specifically developed for maceration on the skins and clarification of white and red wine musts and clarification of white wine musts. It contains several activities: Pectin lyase (PL, IUB 4.2.2.10), the main activity, essential for breaking down esterified pectin; Polygalacturonase, (PG) rich in endo-PG activity which, in synergy with (PL), carries out faster clarifications; Pectin esterase (PE), which prepares the substrate for the PG action and Arabanase (AR) for further degradation of the branched parts of pectin.

Recommended Dosages

1-5 g/hl in red winemaking

Instructions for Use

ALEAZYM WG+ L It is easy to use: add directly to the mass to be treated, then mix thoroughly. It is recommended to add it under the crusher when loading the fermentation tank.

COD: ENZ40 Category: