Aleazym CMA L
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ENZYMES |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , |
| Conservation conditions |
Opened package for liquid/short shelf life product e.g. enzyme and yeast , |
LIQUIDO
Liquid pectolytic enzyme for cryomaceration
ALEAZYM CMA L is a concentrated liquid pectolytic enzyme derived from selected non-GMO strains of Aspergillus nigerIt is characterized by an important b-glucosidase activity.
ALEAZYM CMA L It is a liquid enzyme standardized and stabilized at 450 PLU/g of pectinase activity and 1000 β-d-GLU/g of glucosidase activity.
ALEAZYM CMA L specifically contains the following activities:
Pectin-lyase (PL, IUB 4.2.2.10), main and fundamental activity for degrading esterified pectins; β-glucosidase (βd GLU, IUB 3.2.1.21), which allows the release of aromatic components; Polygalacturonase (PG) rich in endo–PG activity which in synergy with PL allows rapid clarification and improves the filterability of the wine; Arabanase (AR) which degrades branched pectins; Pectinesterase (PE) which supports PG in the degradation of pectin.
The enzyme is purified from cinnamyl-esterase activity and free from anthocyanase activity.
ALEAZYM CMA L It has been specifically developed for cold maceration and aromatic extraction in white musts and to increase the colour and aromatic extraction of red musts in cold maceration.
ALEAZYM CMA L It fully performs its function during fermentation.
White and Rosé Musts: 2-3 g/hL in 8-12 hours at 5-10°C
Red Musts: 2-3 g/100 Kg in 4-6 days at 5-10°C
ALEAZYM CMA L It is an ideal enzyme for maceration. Add (after diluting in water at 5-10%) directly into the must, taking care to carefully homogenize the mass to be treated.
