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Enzyme (250g) Lafazym EXTRACT

SKU: PCP0107.250
Brand: Laffort
Unit: pc
Stock qty: Pre-order

Delivery time (day): 14-30

Delivery time within Estonia for stock items approx. 3-5 working days. NOTE! Due to the rapid price increase, prices for non-stock items may change without prior notice! Standard prices with 24% VAT.

kuumaks al. 5,87 €

Price:

69,00 €

3,14 €/Kg

Description Specification

Enzyme (250g) Lafazym EXTRACT

LAFAZYM® EXTRACT

It is a purified pectolytic enzymatic preparation specifically designed for the vinification of white and rosé wines.
This enzyme facilitates the extraction of aroma precursors and varietal aromatic components.
It is characterised by its fruity character and high aromaticity.

Use in the cryomaceration of whites. Thanks to this enzyme, our wine will be protected from the possible
release of volatile phenol precursors.

Specificity and oenological properties:

It improves the extraction of varietal aromas (thiols, terpenes,...) and their precursors from the skins and pulp. - Reduces skin maceration times (optimisation of production costs).
Optimises subsequent operations: pressing, racking, filtration.
Facilitates wine clarification.

Doses of use:

Dosage depending on the quality of the skins (thicker or thinner), the maturity and health of the grapes.
Whites: 2 to 3 g/100 kg of grapes.

Packaging: 100 g

Consult our product datasheet - Safety data sheet

Frequently asked questions about PCP0107.250

What is Lafazym EXTRACT enzyme used for?

Lafazym EXTRACT is a purified pectolytic enzyme designed for the production of white and rosé wines. It promotes the extraction of aroma precursors and varietal aroma components (thiols, terpenes) and is particularly effective in the cold maceration of white grapes.

What is the recommended dosage?

The recommended dosage for white wines is 2–3 g per 100 kg of grapes. The exact amount depends on the thickness of the skins, the ripeness of the grapes and the general condition of the crop. Thicker skins and riper grapes generally require doses in the upper range.

Can it be used for cold maceration?

Yes, Lafazym EXTRACT is particularly suitable for cold maceration of white grapes. It enhances the release of varietal aromas from the skins and pulp and protects the wine from the possible release of volatile phenolic precursors during cold maceration.

Does it improve clarity and compression?

Yes. By breaking down the pectins, the enzyme shortens the maceration time and optimizes the following steps, such as pressing, clarifying and filtering. It also facilitates wine clarification, improves overall efficiency and reduces processing costs.

How should it be stored?

Store the 250 g package in a cool and dry place, away from direct light and heat sources. Keep the package tightly closed after opening to preserve the enzymatic activity. For more detailed handling instructions, always refer to the manufacturer's technical information sheet and safety data sheet.