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Enzyme Lallzyme EX-V (100 gram)
#CH-20-3325
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Lallzyme EX-V: Macerating Enzyme
for Long Aging Wines:
Lallzyme EX-V is a new enzyme preparation formulated by
Lallemand. Because of its specific action on both cell walls
and cell membranes, EX-V increases the extraction of
intracellular polyphenolic content from red grapes resulting
in wines destined for long aging. The use of EX-V results in
structured wines with deep, stable color. The increase in
tannin content is stable within time and helps explain
improved color stability. Aromatic profile analysis indicates
a great impact of EX-V on the extraction of varietal aromas in
Grenache and Cabernet sauvignon.
LALLZYME EX-V is normally used at a
dose of 2 g per 100 kg of grapes
(approximately 20 g per ton of grapes).
Dilute the enzyme in an adequate amount
(generally in the proportion of 1 : 100) of
water or grape must to allow for an even
distribution in the whole quantity of grapes. |
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