Lallzyme EX-V (100 g)
Numéro d'article 35-16025
Prix $38.9
prix par 100 gram
Excluant les taxes
Stock bas
100 gram
Description
Maceration enzyme for structured and tannin-forward reds
LALLZYME EX-Vâą increases extraction of tannin and color compounds, contributing to structured mouthfeel and stable color.- 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 activitiesÂ
Add to:Â Red grapes
Impact:Â Increases yields, releases color molecules, enhances structure
Format:Â Granular
Frequently used in: medium-bodied reds, full-bodied reds
Recommended Dosage:Â Crushed Grapes 10â20 g/ton
Usage:Â 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.
Downloads
Lallzyme Enzymes - Product Declarations
LALLZYME EX-V - Safety Data Sheet
LALLZYME EX-V - Specification Sheet
LALLZYME EX-V - Technical Data Sheet
Spécifications
- Marque
- Lallemand
- Format du produit
- Granulé
Lallzyme EX-V (100 g)
Numéro d'article 35-16025
Prix $38.9
prix par 100 gram
Excluant les taxes
Stock bas
100 gram
Description
Maceration enzyme for structured and tannin-forward reds
LALLZYME EX-Vâą increases extraction of tannin and color compounds, contributing to structured mouthfeel and stable color.- 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 activitiesÂ
Add to:Â Red grapes
Impact:Â Increases yields, releases color molecules, enhances structure
Format:Â Granular
Frequently used in: medium-bodied reds, full-bodied reds
Recommended Dosage:Â Crushed Grapes 10â20 g/ton
Usage:Â 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.
Downloads
Lallzyme Enzymes - Product Declarations
LALLZYME EX-V - Safety Data Sheet
LALLZYME EX-V - Specification Sheet
LALLZYME EX-V - Technical Data Sheet
Spécifications
- Marque
- Lallemand
- Format du produit
- Granulé