| Famiglia |
ENZIMI |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | , |
| Condizioni di conservazione |
,
Open package for liquid product/short shelf life e.g., enzyme and yeast |
| Modalità di impiego |
Make the addition (after dilution in 5-10 % water) directly into the must, taking care to thoroughly homogenize the mass to be treated. |
Aleazym CMA MG
Additional information
Aspetto
GRANULAR
Dosaggi Consigliati
-
2-3 g/hl in white wine musts for 8-12 hours at 5-10°C
-
2-3 g/hl for 4-6 days at 5-10°C
Caratteristiche Generali
ALEAZYM CMA MG is a concentrated pectolytic enzyme containing significant B-glucosidase activity, produced by selected strains of Aspergillus niger.
ALEAZYM CMA MG was developed specifically for cold maceration and aroma extraction in the must of white wines, and to improve color and aroma extraction in cold fermentation in red wine application containing several activities: Pectin-lyase (PL, IUB 4.2.2.10), a man-made activity, which is essential for breaking down esterified pectins; B-glucosidase (Bd GLU, IUB 3.2.1.21), allows the release of the aromatic components of the wine; Polygalacturonase (PG) rich in endo-PG activity that in synergy with (PL) performs rapid clarifications and aids the filterability of the wine; Arabanases( AR) that degrade the branched parts of pectins; pectinesterases (PE) that support PG in the breakdown of pectins. The product contains very low anthocyanase and cinnamylesterase side activities.
Composizione
Pectolytic enzyme concentrate
Applicazioni
ALEAZYM CMA MG is a granulated pectinase, standardized with maltodextrin and minimum activity of 450 PLU/g and 1000 B-d-GLU/G units.
ALEAZYM CMA MG is very active in fermentation.
