LAFFORT EXTRALYSE
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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 fro
Options
| Item No. | Description | Price | |
|---|---|---|---|
| EXTRALYSE2 | Laffort Extralyse (250g) | Price $50.5 | Each |
| EXTRALYSE5KG | Laffort Extralyse (5kg) | Price $880 | Each |
Description
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 number 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.
LAFFORT 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 fro
Options
| Item No. | Description | Price | |
|---|---|---|---|
| EXTRALYSE2 | Laffort Extralyse (250g) | Price $50.5 | Each |
| EXTRALYSE5KG | Laffort Extralyse (5kg) | Price $880 | Each |
Description
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 number 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.