Aleazym AROM MG
| Family | ENZYMES |
|---|---|
| Gamma | ALEA EVOLUTION |
GRANULAR
ALEAZYM AROM MG is a pectolytic enzyme derived from classical and selected strains
of Aspergillus niger. It is characterized by significant β-glucosidase activity.
ALEAZYM AROM MG It is a highly active microgranular pectolytic enzyme characterized by significant b-glucosidase activity derived from selected classical strains of Aspergillus niger.
ALEAZYM AROM MG It has a minimum activity of 450 PLU/g and 2000ßdGlu/g, stabilized with potassium sorbate and standardized with KCL and is produced in compliance with current legislation.
ALEAZYM AROM MG has been formulated with the aim of increasing the extraction
aromatic at the end of fermentation.
It is characterized by several important enzymatic activities, such as β-glucosidase (βdGlu,
IUB 3.2.1.21), which promotes the release of aromatic components, pectin lyase (PL,
IUB 4.2.2.10) essential for degrading esterified pectins, polygalacturonase,
rich in endo-PG activity, which in balance with PL allows accelerated clarification, the
pectin esterase, which prepares the substrate for the intervention of PG, the arabinase, which
degrades the branched parts of pectins, the cellulase which improves the extraction of
aromatic precursors and colouring matter of red grapes.
ALEAZYM AROM MG is purified from cinnamyl-esterase activity and free from activity
anthocyanins.
Musts at the end of fermentation: 3-5 g/hl with minimum residual sugars
Unopened package: store in a cool (preferably refrigerated at 4°C), dry and ventilated place.
Opened package: Reseal carefully and store as directed above; consume quickly.
