| Family |
ENZYMES |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , |
| Conservation conditions | , |
Aleazym AROM L
Additional information
Appearance
LIQUIDO
Composition
Pectolytic enzyme
General characteristics
Appearance: dark liquid.
ALEAZYM AROMA L It is a highly active pectolytic enzyme characterized by a significant b-glucosidase activity derived from selected classical strains of Aspergillus niger.
ALEAZYM AROMA L It is a pectinase with a minimum activity of 450 PLU/g and 1000ßdGlu/g, stabilized with potassium sorbate and standardized with KCL and is produced in compliance with current legislation.
Applications
ALEAZYM AROMA L It has been formulated for the aromatic extraction and cold maceration in white wine musts, for an increase in aromatic components at the end of fermentation and for the improvement of the extraction of the colour of grapes for structured red wines.
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, b-glucosidase (bdGlu, IUB 4.2.2.10), which promotes the release of aromatic components, polygalacturonase, rich in endo-PG activity, which in equilibrium with PL allows accelerated clarification, pectin esterase, which prepares the substrate for the intervention of PG, and arabinase, which degrades the branched parts of pectins.
ALEAZYM AROMA L It is purified from cinnamyl-esterase activity and free from anthocyanase activity.
Recommended Dosages
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White and rosé musts, 2-3 g for 8-12 hours at 5-10°C;
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red musts, 2-3 g for 4-6 days at 5-10°C.
Instructions for Use
ALEAZYM AROMA L It is a clarifying and maceration enzyme that is very active at the pH of the must (optimal between 3,0 and 4,0), easy and practical to use. It is added to the must (after dilution in water at 5%) and carefully homogenized in the mass.
