EXTRALYSE®

EXTRALYSE®

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 considerably reducing the amount of microorganisms in suspension.
  • Reduces the ageing time whilst retaining the organoleptic potential derived from the use of lees.
  • Ameliorates the fining process.
  • Improves clarification and filtration, especially on wines from botrytised grapes.
  • Improves wine clarification.

Product data sheet & safety data sheet

Product data sheet

Product data sheet EXTRALYSE®

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Safety data sheet

Safety data sheet EXTRALYSE®

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Additional content

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Celebrate 20 years of EXTRALYSE®

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