| Famiglia |
ENZIMI |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | , , |
| Condizioni di conservazione |
,
Open package for liquid product/short shelf life e.g., enzyme and yeast |
Aleazym THIOLS L
Additional information
Aspetto
LIQUID
Dosaggi Consigliati
– Maceration: 2-5 g/hl for 1-8 hours at 5-18°C.
– Fermentation: 2-4 g/hl
Caratteristiche Generali
ALEAZYM THIOLS L is a highly concentrated pectolytic enzyme based on pectinases produced by selected classical strains of Aspergillus niger for the treatment of white wine musts.
ALEAZYM THIOLS L is a pectinase in liquid form at a minimum activity of 150 PLU/g.
Composizione
Pectolytic enzyme for aromatic extraction
Applicazioni
ALEAZYM THIOLS L was formulated for the extraction of aromatic compounds in white grape musts such as Sauvignon. It aids the hydrolysis of grape thiol aromatic precursors such as 4MMP, A3MH, 3MH, 4MMPOH, 3MMB. The special activity on thiol compounds develops the typical aromatic expression of Sauvignon as tropical fruits.
It is characterized by several important enzymatic activities, such as Pectin-liase (PL, IUB 4.2.2.10), a key basic activity for degrading esterified pectins; Polygalacturonase (PG), rich in endo-PG activity, which in equilibrium with PL allows accelerated clarifications; highly concentrated Arabanase (AR), 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 L is purified by cinnamyl-esterase activity.
Modalità d'Uso
ALEAZYM THIOLS L performs rapid macerations at temperatures between 5-18°C and can be added during fermentation.
Make the addition (after dilution in 5% water) directly into the must, taking care to thoroughly homogenize the m mass to be treated.
