Lallzyme EX-V (100 g)
No. d'article35-16025
Prix $34.9
prix par 100 gram
Excluant les taxes
En stock
100 gram
Description
LALLZYME EX-V™ positively impacts color stability, structure, and aromatic
complexity.
• Rapid release of color pigments (anthocyanins) and tannins, leading to stable polymeric pigments
• Wines are highly structured with deep, stable color
• Increases the release of aromatic compounds while respecting varietal characteristics
• Enzyme is active from 18-28 °C (64-82 °F)
• Recommended contact time 2-8 days, and dosage can be split if undergoing extended maceration
• Pectinase with cellulase, and hemicellulase side-activities
Dosage
Crushed Grapes 10–20 g/ton
Usage
Dissolve LALLZYME EX-V™ in 10 times its weight of water, gently stir and allow to sit for a few minutes. Add to the grapes at the beginning of fermentation or the onset of cold soak.
Storage
Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours
• Rapid release of color pigments (anthocyanins) and tannins, leading to stable polymeric pigments
• Wines are highly structured with deep, stable color
• Increases the release of aromatic compounds while respecting varietal characteristics
• Enzyme is active from 18-28 °C (64-82 °F)
• Recommended contact time 2-8 days, and dosage can be split if undergoing extended maceration
• Pectinase with cellulase, and hemicellulase side-activities
Dosage
Crushed Grapes 10–20 g/ton
Usage
Dissolve LALLZYME EX-V™ in 10 times its weight of water, gently stir and allow to sit for a few minutes. Add to the grapes at the beginning of fermentation or the onset of cold soak.
Storage
Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours
Spécifications
- Marque
- Lallemand
- Format du produit
- Granulé
Lallzyme EX-V (100 g)
No. d'article35-16025
Prix $34.9
prix par 100 gram
Excluant les taxes
En stock
100 gram
Description
LALLZYME EX-V™ positively impacts color stability, structure, and aromatic
complexity.
• Rapid release of color pigments (anthocyanins) and tannins, leading to stable polymeric pigments
• Wines are highly structured with deep, stable color
• Increases the release of aromatic compounds while respecting varietal characteristics
• Enzyme is active from 18-28 °C (64-82 °F)
• Recommended contact time 2-8 days, and dosage can be split if undergoing extended maceration
• Pectinase with cellulase, and hemicellulase side-activities
Dosage
Crushed Grapes 10–20 g/ton
Usage
Dissolve LALLZYME EX-V™ in 10 times its weight of water, gently stir and allow to sit for a few minutes. Add to the grapes at the beginning of fermentation or the onset of cold soak.
Storage
Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours
• Rapid release of color pigments (anthocyanins) and tannins, leading to stable polymeric pigments
• Wines are highly structured with deep, stable color
• Increases the release of aromatic compounds while respecting varietal characteristics
• Enzyme is active from 18-28 °C (64-82 °F)
• Recommended contact time 2-8 days, and dosage can be split if undergoing extended maceration
• Pectinase with cellulase, and hemicellulase side-activities
Dosage
Crushed Grapes 10–20 g/ton
Usage
Dissolve LALLZYME EX-V™ in 10 times its weight of water, gently stir and allow to sit for a few minutes. Add to the grapes at the beginning of fermentation or the onset of cold soak.
Storage
Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours
Spécifications
- Marque
- Lallemand
- Format du produit
- Granulé