| Famiglia |
ENZIMI |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | , |
| Condizioni di conservazione |
,
Open package for liquid product/short shelf life e.g., enzyme and yeast |
Aleazym THIOLS MG
Additional information
Dosaggi Consigliati
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Maceration 2-5 g/hL from 1-8 h at 5-18°C
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Fermentation 2-4 g/hL
Caratteristiche Generali
Aleazym THIOLS MG is a highly concentrated pectolytic pectinase enzyme produced from selected classical strains of Aspergillus niger for the treatment of white wines and musts.
Composizione
Pectolytic enzyme for aromatic extraction.
Applicazioni
Aleazym THIOLS MG is formulated for the extraction of aromatic compounds in white grape musts such as Sauvignon. In aromatic varieties it helps the hydrolysis of thiol precursors such as 4MMP, A3MH, 3MH, 4MMPOH, 3MMB.
The special activity on thiol compounds develops the typical aromatic expression of Sauvignon, such as tropical fruits.
It is characterized by several important enzymatic activities, such as pectin-lyase (PL, IUB 4.2.2.10), a key basic activity for pectin-esterase degradation; polygalacturonase (PG), rich in endo-PG activity, which in equilibrium with PL allows accelerated clarification; arabinase (AR) at high concentrations, which degrades the branched parts of pectins; hemicellulase and cellulase (CMC) to aid extraction; and pectin-esterase (PE), which prepares the substrate for PG intervention.
Aleazym THIOLS MG is purified by cinnamyl esterase activity.
Modalità d'Uso
Aleazym THIOLS MG performs rapid macerations at temperatures between 5-18°C and can be added during fermentation.
Make the addition (after dilution 10% in water) directly into the must, taking care to carefully homogenize the mass to be treated.
