| Family |
ENZYMES |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , |
| Conservation conditions |
Opened package for liquid/short shelf life product e.g. enzyme and yeast , |
Aleazym EXTRACT L
Additional information
Appearance
LIQUIDO
Composition
Extractive enzyme for red musts.
ALEAZYM EXTRACT L It is a pectinase in liquid form with a minimum activity of 460 PLU/g, stabilized with potassium sorbate and standardized with KCL, produced in compliance with current legislation.
General characteristics
ALEAZYM EXTRACT L It is a highly concentrated pectolytic enzyme based on pectinases produced by selected classical strains ofAspergillus niger for the treatment of musts. The strong presence of secondary hemicellulase and cellulase activities optimizes the extraction from the skins, contributing to an increase in liquid yields and at the same time favoring the extraction of anthocyanins, non-astringent structuring tannins and varietal aromas.
Applications
ALEAZYM EXTRACT L It has been specially formulated to optimize extraction from the skins, maximizing the yield of must during the pressing phase.
It is characterized by several important enzymatic activities, such as pectin lyase (PL, IUB 4.2.2.10), a basic activity essential for degrading esterified pectins, polygalacturonase, rich in endo-PG activity, which in equilibrium with PL allows the degradation of pectin-cellulose compounds, pectin esterase, which prepares the substrate for the intervention of PG, arabinase, which degrades the branched parts of pectins and improves the extraction of color, hemicellulase and cellulase, which, in synergy with the other enzymatic activities, degrade the cell wall, releasing the color and improving the structure of the wine.
ALEAZYM EXTRACT L It is purified from cinnamyl-esterase activity and free from anthocyanase activity.
Recommended Dosages
From 1 to 5 g/hL on grapes and musts
Instructions for Use
Add ALEAZYM EXTRACT L directly to the mass to be treated, then homogenize thoroughly. It is recommended to add it to the collection tray of the crusher during loading of the fermenter.
To maximize extraction, fractional use during maceration is recommended, including treatment of the grape marc cap before racking.
