Aleazym AROM MG
| Family |
ENZYMES |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , |
| Conservation conditions |
Opened package for liquid/short shelf life product e.g. enzyme and yeast , |
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 is a pectinase in microgranulated form standardized with
maltodextrin with a minimum activity of 2000 ß-d-Glu/g, produced in accordance with
legislation in force.
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
ALEAZYM AROM MG is an ideal enzyme for maceration. Add
(after dilution in water at 5%) directly into the must, taking care to homogenize
carefully the mass to be treated.
