Paul Hoover, Owner/Winemaker
Still Waters Vineyards

Winery Equipment Testimonial:

"Upgrading your winery from 1000 cases per year to 3000 to 5000 can be a daunting task. The choices in winery equipment, capacity and price vary all over the place.  The great thing about Ryan is, having been a wine maker for years, he knows how to design things from start to finish. When I harvested my first ten tons of the year at 6:30 a.m., Ryan and his staff were there making sure everything was working correctly. I knew I had made a good decision."

Home > Wine Chemicals > Tannins, Enzymes & Gums > Lafazym Arom,100 Gram Package

Lafazym Arom,100 Gram Package

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Lafazym Arom,100 Gram Package
LAF-1035
Lafazym Arom

Price:
$34.99

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Lafazym Arom

Beta-glucosidase preparation.

  • Reveals terpene-type aromas for producing aromatic white wines (Muscat, Riesling, Gewürtztraminer, Chenin, etc.).

TECHNICAL DATA SHEET

LAFAZYM® AROM
Enzymatic preparation qualified for the elaboration of products for direct human consumption
in the field of the regulated use in OEnology. In accordance with the current International OEnological Codex, Food Chemical Codex V and JEFCA.
LAFAZYM® AROM is a preparation obtained from purified and concentrated extracts of GMO free selected strains of Aspergillus niger. The medium is made up with maltodextrin (approx 70 %) and sodium citrate E330-E331 (1%). This preparation is a natural product with no addition of preservatives.

Physical characteristics
Aspect ........................... granulates
Color .............................. amber
Insoluble matter ..................... none

Standard activity
- Pectinase (PGNU/g) .......................... 3500
- Béta-glycosidase (BGGU/g) ............... 30

Biological & chemical analysis
Heavy metals ......................................... < 10 ppm
Lead ............................................................ < 5 ppm
Arsenic ....................................................... < 3 ppm
Mercury ..................................................... < 1 ppm
Toxins & mycotoxins .................... not detected
Total viable germs / g ............................ < 5 x104
Coliforms / g .....................................................< 30
E. Coli / 25 g ..................................... not detected
Salmonellas / 25g ............................ not detected
Oenological use

Properties:
Beta-glucosidase enzymatic preparation, to release terpene-type aromas in white wines,
therefore to make more aromatic wines. Contributes to clarification.
To be used at the end of alcoholic fermentation. The enzymatic reaction is followed for tasting and can be stopped by the addition of bentonite (10-20 g / hL).
Main varieties containing precursors of terpenes: Muscat, Riesling, Gewurztraminer, Chenin ...
  

Dosage:  3 to 5 g/hL (30 to 50 ppm)

Preparation: dissolve in 10 times its weight in water

Notes:
· Use an inert and clean container.
· Do not mix with bentonite and avoid direct contact with the sulfurous solutions.
· Use the products within 6 to 8 hours after preparation.

Storage – optimal date of use
- Store off the ground in original packaging at room temperature (0 to 25° C), in a dry and
odorless room.
- Optimal date of use : 4 years after packing date. 1 month after opening (if the tin is
properly sealed).

Packaging
Tins : 100

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