| Famiglia |
ENZIMI |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | , , |
| Condizioni di conservazione |
,
Open package for liquid product/short shelf life e.g., enzyme and yeast |
Aleazym CMA L
Additional information
Aspetto
LIQUID
Dosaggi Consigliati
White and Rosé musts: 2-3 g/hL in 8-12 hours at 5-10°C
Red musts: 2-3 g/100 kg in 4-6 days at 5-10°C
Caratteristiche Generali
ALEAZYM CMA L is a concentrated liquid pectolytic enzyme derived from selected non-GMO strains of Aspergillus niger. It is characterized by significant b-glucosidasic activity.
ALEAZYM CMA L is a liquid enzyme standardized and stabilized at 450 PLU/g pectinase activity and 1000 β-d-GLU/g glucosidasic activity.
ALEAZYM CMA L specifically contains the following activities:
Pectin-lyase (PL, IUB 4.2.2.10), the main and key activity for degrading esterified pectins; β-glucosidase (βd GLU, IUB 3.2.1.21), which allows the release of aromatic components; Polygalacturonase (PG) rich in endo-PG activity that in synergy with PL allows rapid clarification and improves wine filterability; Arabanase (AR) that degrades branched pectins; Pectinesterase (PE) that supports PGs in pectin degradation.
The enzyme is purified from cinnamyl esterase activity and free from anthocyaninase activity.
Composizione
Liquid pectolytic enzyme for cryomaceration
Applicazioni
ALEAZYM CMA L was developed specifically for cold macerations and aromatic extraction in white musts and to increase color and aromatic extraction of red musts under cold maceration.
ALEAZYM CMA L fully performs its function during fermentation.
Modalità d'Uso
ALEAZYM CMA L is an ideal enzyme for maceration. Make the addition (after dilution in 5-10 % water) directly into the must, taking care to thoroughly homogenize the mass to be treated.
