Lallzyme CUVEE BLANC (100 g)
Numéro d'article 35-16013
Prix $56.1
prix par 100 gram
Excluant les taxes
En stock
100 gram
Description
LALLZYME CUVĂE BLANCâą
Skin contact enzyme for aroma release, juice extraction, and clarification
LALLZYME CUVĂE BLANCâą releases varietal aromas (thiols and terpenes) trapped in the grape skins, improves juice yield, and aids in clarification. Â- Increased tropical fruit, citrus, and floral aromas and can increase grassy thiols, depending on levels in the grapes
- Enzyme is active from 5-12°C (41-53°F)
- Recommended skin contact time 2-12 hours
- Pectinase with Ă-glycosidase side-activities (Ă-glycosidase activity will be inhibited at the beginning of fermentation due to the high glucose concentration; enzyme activity will begin once glucose is < 50 g/L)
- Enzyme activity will be deactivated by settling or fermenting on bentonite
Add to: White grapes, red grapes that are being used for rosé
Impact: Extracts skin-trapped varietal compounds, increases yields
Format: Granular
Frequently used in: Sauvignon blanc, Chardonnay, rosés
Recommended Dosage:
- Crushed Grapes: 20 g/ton
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours.
Downloads
Lallzyme Enzymes - Product Declarations
LALLZYME CUVEE BLANC - Safety Data Sheet
LALLZYME CUVEE BLANC - Specification Sheet
LALLZYME CUVEE BLANC - Technical Data Sheet
Spécifications
- Marque
- Lallemand
- Format du produit
- Granulé
Lallzyme CUVEE BLANC (100 g)
Numéro d'article 35-16013
Prix $56.1
prix par 100 gram
Excluant les taxes
En stock
100 gram
Description
LALLZYME CUVĂE BLANCâą
Skin contact enzyme for aroma release, juice extraction, and clarification
LALLZYME CUVĂE BLANCâą releases varietal aromas (thiols and terpenes) trapped in the grape skins, improves juice yield, and aids in clarification. Â- Increased tropical fruit, citrus, and floral aromas and can increase grassy thiols, depending on levels in the grapes
- Enzyme is active from 5-12°C (41-53°F)
- Recommended skin contact time 2-12 hours
- Pectinase with Ă-glycosidase side-activities (Ă-glycosidase activity will be inhibited at the beginning of fermentation due to the high glucose concentration; enzyme activity will begin once glucose is < 50 g/L)
- Enzyme activity will be deactivated by settling or fermenting on bentonite
Add to: White grapes, red grapes that are being used for rosé
Impact: Extracts skin-trapped varietal compounds, increases yields
Format: Granular
Frequently used in: Sauvignon blanc, Chardonnay, rosés
Recommended Dosage:
- Crushed Grapes: 20 g/ton
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours.
Downloads
Lallzyme Enzymes - Product Declarations
LALLZYME CUVEE BLANC - Safety Data Sheet
LALLZYME CUVEE BLANC - Specification Sheet
LALLZYME CUVEE BLANC - Technical Data Sheet
Spécifications
- Marque
- Lallemand
- Format du produit
- Granulé