Aleazym BETA GL
| Family |
ENZYMES |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , |
| Conservation conditions | , |
GRANULAR
ALEAZYM BETA GL It is an enzyme derived from classical and selected strains of Trichoderma harzianum.
Appearance: beige microgranulate.
ALEAZYM BETA GL It is a b-glucanase enzyme in microgranulated form standardized with maltodextrin to a minimum activity of 12000 B GLU/g.
Produced in compliance with current legislation.
ALEAZYM BETA GL It has been formulated for the treatment of musts at the end of fermentation and wines, it 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 BETA GL It is extremely effective in the degradation of glucans, colloids produced by Botrytis cinerea which are very clogging during filtration.
ALEAZYM BETA GL It is purified from cinnamyl-esterase activity and free from anthocyanase activity.
Botrytized musts at the end of fermentation or wines:
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1-3 g/hl before filtration;
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3-4 g/hl lysis of yeast cells.
ALEAZYM BETA GL It is a very active b-glucanase in maceration at the pH of the must (optimal 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.
