LAFAZYM® AROM 2

LAFAZYM® AROM

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.

Product data sheet & safety data sheet

Product data sheet

Product data sheet LAFAZYM® AROM

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Safety data sheet

Safety data sheet LAFAZYM® AROM

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