Lallzyme Beta (100g)

Item No. 016200
Aroma enhancement for aromatic white wines Lallzyme Beta TM is a blend of pectinase and betaglucosidase for use in white wines with high levels of bound terpenes such as Gewürztraminer, Viognier and Muscat. The sequential actions of side activities cleave aroma precursors and enhance the varietal
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Description

Aroma enhancement for aromatic white wines

Lallzyme BetaTM is a blend of pectinase and betaglucosidase for use in white wines with high levels of bound terpenes such as Gewürztraminer, Viognier and Muscat. The sequential actions of side activities cleave aroma precursors and enhance the varietal character of aromatic wines. The larger the reserve of aromatic precursors in the wine the greater the effect of the enzyme treatment. Lallzyme Beta has been formulated so that it will not lead to an over-expression of aromas. The glucosidase activity is inhibited by sugars. The wine should have less than 0.5% residual sugar for proper enzyme activity. Bench trials are highly recommended before using.

To Use: Dissolve Lallzyme Beta in 10 times its weight in water, gently stir and allow to sit for a few minutes. Then add to wine. For use in wine only since the betaglucosidase activity is inhibited by glucose levels in juice.

Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated use within a few hours.

apple sihouette.jpgAlso good for cider.


Recommended Dosage

CRUSHED GRAPES

Not recommended

JUICE

Not recommended

WINE

5-10 g/hL 190-379 g/1000 gal


Specifications
Product Format Granular
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