Red wine enzyme Lafase fruit - 5g

Description

Purified pectolytic enzyme preparation for the production of fruity, colourful and round red wines intended for rapid marketing - Product in accordance with the International OEnological Codex, with the Food Chemical Codex V (FCC) and the Joint FAO/WHO Expert Committee on Food Additives (JEFCA). Natural product, GMO-free, no added preservatives.

Specifications

• Optimises aroma precursor extraction, colour extraction and favours gentle extraction of pellicular compounds (silky tannins).
• Limits the time requirement for, or even replaces totally cold pre-fermentation maceration (CPM).
• Reduces production costs and simplifies tank management.
• Improves free-run yields (+5 to 15% on average), clarification, pressing and filterability.

Oenological applications

• Production of fruity, fresh red wines.
• Production of “rosé de saignée” wines.
• Favours extraction of phenolic compounds in the aqueous phase, during maceration, including during CPM.
• Simplifies cellar logistics management during harvest.

Oenological conditions

• Results obtained with Lafase fruit are optimised by the implementation of an appropriate vinification procedure: aromatic grape varieties, short macerations, yeasting during maceration (before CPM), controlled fermentation temperature (25-26°C), rapid running off etc.
• Bentonite: The enzymes are irreversibly inactivated by bentonite. Any bentonite treatment must always be carried out after the completion of enzyme activity or after the bentonite is eliminated.
• SO₂: Lafase fruit is not sensitive to normal SO₂ doses ( < 300 mg/L ) but it is recommended not to put the enzymes and sulphurous solutions in direct contact.
• The preparations are generally active at temperatures from 5°C to 60°C at a wine pH of 2.9 to > 4.0.

Dosage

Alter the dosage in relation to the skin quality (thickness), to phenolic maturity and the state of sanitation of the harvest.

• Red: 3 to 5 g/100 kg of harvest. Under-ripe or thick skins: 4 to 5 g/100 kg of harvest. Optimal maturity or thin skins: 3 to 4 g/100 kg. Infected harvest: 5 g/100 kg (to be incorporated after fermentation has started): refer to technical file on altered harvest vinification.
• Rose: maceration: 2 to 4 g/100 kg of harvest.

Implementation

1. Dissolve Lafase fruit in 10 times its weight in water, must or wine. The product dissolves immediately at room temperature.
2. Incorporate at maceration (as early as possible) using an OENODOSEUR, a dosing pump or a drip for improved homogenisation. Otherwise, carry out light homogenisation.

Manufacturer – France

Offered packages – Package with 5 g of product – 2,40 Euro