| Famiglia |
ENZIMI |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | , |
| Condizioni di conservazione |
,
Open package for liquid product/short shelf life e.g., enzyme and yeast |
Aleazym AROM MG
Additional information
Aspetto
GRANULAR
Dosaggi Consigliati
Must at end of fermentation: 3-5 g/hl with minimum residual sugars
Caratteristiche Generali
ALEAZYM AROM MG is a pectinase in microgranulated form standardized with
maltodextrin at a minimum activity of 2000 ß-d-Glu/g, produced in accordance with the
current legislation.
Composizione
ALEAZYM AROM MG is a pectolytic enzyme derived from classical and selected strains
of Aspergillus niger. It is characterized by significant β-glucosidasic activity.
Applicazioni
ALEAZYM AROM MG has been formulated for the purpose of increasing the extraction
aroma at the end of fermentation.
It features several important enzymatic activities, such as β-glucosidase (βdGlu,
IUB 3.2.1.21), which promotes the release of aromatic components, pectinliasis (PL,
IUB 4.2.2.10) essential for degrading esterified pectins, polygalacturonase,
rich in endo-PG activity, which in equilibrium with PL allows accelerated clarifications, the
pectin-esterase, which prepares the substrate for PG intervention, the arabanase, which
degrades the branched parts of the pectins, the cellulase-esterase, which improves the extraction of the
aromatic precursors and coloring matter from red grapes.
ALEAZYM AROM MG is purified of cinnamyl esterase activity and free of
anthocyanins.
Modalità d'Uso
ALEAZYM AROM MG is an ideal enzyme for maceration. Make the addition
(after dilution in 5% water) directly into the must, taking care to homogenize
thoroughly the mass to be treated.
