LAFAZYM™ AROM
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Usable in NOP
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Vegan
ß-glucosidase and pectinase preparation for revealing terpenic varietal aromas from their precursors during the production of aromatic white wines.
- LAFAZYM™ AROM contains a high ß-glucosidase activity which enables the hydrolysis of sugars at the terminal ends of terpenic precursors.
- LAFAZYM™ AROM reveals terpenes in white wines in order to increase aromatic intensity.
- Especially recommended for terpene precursor-rich grape varieties such as Muscat, Riesling, Gewürztraminer, Chenin blanc, Pinot gris, certain Chardonnays and Viognier…
- Improves wine clarification.
- To increase the amount of aromatic precursors use an extraction enzyme at crushing, such as LAFAZYM™ EXTRACT or LAFAZYM™ PRESS, and then LAFAZYM™ AROM at the end of alcoholic fermentation.
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