LAFAZYM PRESS

 

CONCENTRATED AND PURIFIED ENZYME PREPARATION WITH PECTOLYTIC ACTIVITIES. IN ACCORDANCE WITH THE INTERNATIONAL OENOLOGICAL CODEX.

 

Specific enzymes to ameliorate and rationalize the release

of white and rosé juice during the pressing.

 

ORIGIN

Preparation developed by LAFFORT OENOLOGIE.

 

PROPERTIES

- Pectinase Activity > 5000 FDU 20 °C/g

cinnamyl-esterase activity < 0,35 CE/FDU 20 °C.

- Specific enzyme for the direct pressing of white and red grapes.

-Purified of cinnamyl-esterase in order to reduce the later production of vinyl-phenols during the fermentation.

-Increase the free run juice rates.

-Increase the total yield of quality juice.

-decrease the volume of gross lees.

-Favour the selective extraction of premium components during the pre-fermentation phases. Particularly if skin contact is desired.

-Ameliorate the aroma potential.

 

                      Results from various treated grapes (FRANCE)

   (3 g/100 kg LAFAZYM PRESS au conquet-Horizontal press RPZ 250

                     Duration of the cycle 3,5/4 h- maximum Pressure. : 2 bars)

                                                                            

Text Box: - 51 %

 

Text Box: - 47 %

 

 

Sauvignon blanc 2002 (N.Z)

LAFAZYM PRESS at 3 g/100 kg of grapes.

 

 

Reference

LAFAZYM PRESS

3 MH (aroma index)

10

15

A 3 MH (aroma index)

20

32

Total acidity g/L H2SO4

5,1

5,1

pH

3,24

3,24

Malic  acid

3,7

3,6

DO 420 nm

0,084

0,093

DO 520 nm

0,024

0,037

DO 620 nm

0,011

0,025

Colorimetric index (Modified)

0,12

0,16

 

USE

LAFAZYM PRESS is a preparation of enzymes made to facilitate the juice liberation during pressing, but also to ameliorate the intrinsic quality of must. Recent studies have indicated the importance of monitoring the pre-fermentation processes, particularly at the press stage, before the beginning of the fermentation. LAFAZYM PRESS facilitates an  optimisation at this critical stage.

During the use of LAFAZYM PRESS, it is not necessary to add pectolytic enzymes for settling, except  in some particular cases, at low dosage (LAFAZYM CL at ± 5 ppm), in the last pressings.

 

DOSAGE FOR USE

2 to 5 g/100 kg of grapes according to the varietal, the ripeness and the quality of the grapes .

 

CONDITION OF USE

Dissolve in 10  times its weight in water and use within few hours.

Remark: do not add bentonite during the treatment with enzymes.

 

PACKAGING

Tin of 100 g – box of 10 X 100 g.

Carton of 10 kg (100 X 100 g).