| Family |
ENZYMES |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | |
| Conservation conditions |
Opened package for liquid/short shelf life product e.g. enzyme and yeast , |
Aleazym CLAR MG
Additional information
Appearance
GRANULAR
Composition
Highly concentrated pectinase
General characteristics
ALEAZYM CLAR is a pectolytic enzyme produced by selected classical strains of Aspergillus niger suitable for the treatment of musts for white and rosé wines.
ALEAZYM CLAR It is a pectinase in microgranulated form standardized with maltodextrin at a minimum activity of 300 PLU/g, produced in compliance with current legislation.
Applications
ALEAZYM CLAR has been formulated for pellicular maceration and static or flotation clarification.
It is characterized by several important enzymatic activities, such as: pectin-lyase (PL, IUB 4.2.2.10), the main activity, essential for the degradation of pectins and for reducing viscosity, promoting rapid clarification; polygalacturonase (PG), rich in endo-PG activity, which in equilibrium with PL allows accelerated clarification; pectin-esterase (PE), which prepares the substrate for the intervention of PG; and arabanase (AR), which degrades the branched parts of pectins.
ALEAZYM CLAR is purified from cinnamyl-esterase activity and free from anthocyanase activity.
Recommended Dosages
Flotation: 2–3 g for 1-2 hours at 20°C.
·Clarification: 2-3 g for 8-12 hours at 15°C
·Pellicular maceration (Rosés): 2-4 g for 2-8 hours at 10-15°C
Instructions for Use
ALEAZYM CLAR It is a very fast and efficient clarifying enzyme at the pH of the must. Add (after dilution in water at 5%) directly into the must, taking care to carefully homogenize the mass to be treated.
