EXTRALYSE™
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Usable in NOP
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Vegan
Formulation of pectolytic enzymes and ß-(1-3) glucanases purified in CE for the improvement of wine filterability and ageing on lees.
- Accelerates all biological mechanisms linked to yeast autolysis, in particular the release of molecules responsible for roundness and volume on the palate derived from ageing on lees.
- Limits the risks of wine contamination during ageing by reducing the amount of microorganisms in suspension.
- Reduces the ageing time whilst retaining the organoleptic potential derived from the use of lees.
- Improves clarification and filtration, especially on wines from botrytised grapes.
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