| Famiglia |
ENZIMI |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | |
| Condizioni di conservazione |
,
Open package for liquid product/short shelf life e.g., enzyme and yeast |
Aleazym WM MG
Additional information
Aspetto
GRANULAR
Dosaggi Consigliati
1-5 g/hL in red wine making
Caratteristiche Generali
Appearance: white granular powder.
ALEAZYM WM MG is a highly concentrated pectolytic pectinase enzyme produced from selected classical strains of Aspergillus niger for red wine making. The strong presence of hemicellulase and cellulase secondary activities optimizes skin extraction, helping to increase liquid yields and promoting the extraction of anthocyanins, sweet and structured tannins and varietal aromas.
ALEAZYM WM MG is a granulated enzyme standardized with maltodextrin at the minimum activity of 400PLU/g.
Composizione
High concentration pectinase
Applicazioni
ALEAZYM WM MG has been formulated to optimize skin extraction, maximizing must yield during the pressing stage.
is characterized by several important enzymatic activities , such as pectin-lyase (PL, IUB 4.2.2.10), a fundamental basic activity for degrading esterified pectins, polygalacturonase, rich in endo-PG activity, which in euilibrium with PL allows the degradation of pectin-cellulosic compounds, pectin-esterase, which prepares the substrate for PG intervention, arabanase, which degrades the branched parts of pectins and improves the extraction of color pectins; hemicellulase and cellulase, which, in synergy with the other enzymatic activities, degrade the cell wall, releasing color and improving wine structure.
ALEAZYM WM MG is purified by cinnamyl esterase and anthocyaninase activities.
Modalità d'Uso
ALEAZYM WM MG is easy to use: it can be added continuously (after dilution in 5 percent water) with a metering pump during the destemming-crushing phase.
