ENZYMES
  LAFASE 60 LAFASE HE ULTRAZYM CP-L LAFASE HE GRAND CRU  
  LAFASE EXTRACT   EXTRALYSE ULTRAZYM EX-L LYSOSYME
LAFAZYM PRESS LAFAZYM CL    

                                                            

                                           

 

 

Why Use Enzymes?

Which Enzymes are appropriate for each stage of the winemaking process?
WHY USE ENZYMES?

Enzymes are natural oenological tools. Each one has a very specific purpose, guaranteeing that the qualitative integrity of grapes and wine will not be altered. Enzymes help the winemaker to make the most of his raw material, with maximum security. Due to the diversity and specific properties of enzymes, LAFFORT OENOLOGIE has created preparations adapted to each stage of wine production. These provide a quick and efficient response to winemakers’ needs.

A SPECIFIC PREPARATION FOR EACH STAGE OF WINEMAKING

1. EXTRACTION
Extraction takes place thanks to pectinase combined with other secondary activities like cellulase and hemicellulases. These particular enzymes are for use during maceration, before or during fermentation. They also increase the quantity of free-run juice. This type of preparation (LAFAZYM EXTRACT, LAFASE HE and LAFASE HE GRAND CRU) digests part of the inner cell wall and helps to liberate their contents. The diversity and quality of these products will allow to select the right enzyme that can be used to orientate liberation of desirable compounds (silky tannin, anthocyanins, aroma precursors, etc) while avoiding extraction from undesirable parts of the grape (pips, stems, etc).

Enzymes cannot act on grapes if they are not whole. Therefore, grapes should always be crushed before enzymes are added to enhance extraction.

LAFAZYM EXTRACT
  FLAVOURFUL WHITE AND ROSE WINES

Concentrated preparation of purified pectolytic enzymes for the extraction of peculiar compounds and the production of flavourful, well-balanced wines.

Facilitates pressing and improves yield of free-run juice.

Average dose: 2 g/100 kg

Function:-

  • increases flavour potential,
    •
  • good, quick extraction of aromatic compounds and aroma precursors,
  • improves pressing and yield of free-run juice,
  • facilitates must clarification,limits the formation of vinyl phenols.

Use: on crushed grapes

  • in the receiving bin or in the hopper,
  • In the maceration vat,
  • In the press.

LAFASE HE GRAND CRU
  RED WINES FOR AGEING

Concentrated preparation of purified pectolytic enzymes. Acts specifically on the inner cell wall, guaranteeingflavour/structure balance during maceration. Helps produce silky, full-bodied wines thanks to its effect on skin tannins.

average dose: 2-3 g/100 kg

Function:

  • extracts less aggressive tannins,
  • preserves colouring matter,
  • increases the aromatic potential and quantity of phenolic compounds,
  • increases amount of free-run juice,
  • facilitates wine clarification and pressing.

Use: in the tank on crushed grapes

  • during pre-fermentation maceration,
  • at the start of alcoholic fermentation.

LAFASE HE
  SHORT MACERATION RED WINES

Concentrated preparation of purified pectolytic enzymes to facilitate a quick and complete extraction of pellicular compounds. Production of red wines for early consumption.

average dose: 2-3 g/100 kg

Function:

  • fast maximum extraction of phenolic compounds,
  • increases amount of free-run juice,
  • facilitates wine clarification and pressing.

Use: in the tank on crushed grapes

  • during pre-fermentation maceration,
  • at the start of alcoholic fermentation.

2. CLARIFICATION
The enzymes needed for this process are pectinases. The preparations (LAFAZYM CL and LAFASE 60) help the chains of soluble pectin in the must (or wine) to hydrolyse, and thus lower viscosity. In this way, the juice is clearer, and sedimentation is faster, making fining and filtration easier. Pectinases are the ideal enzymes for must settling and clarification of press wines.

LAFAZYM CL
  WHITE AND ROSE WINES

Concentrated preparation of purified pectolytic enzymes for the clarification of must. Preserves the freshness and aromatic finesse of white and aromatic finesse of white and rose wines.

average dose: 1 g/ hL

Function:

  • breaks down soluble pectic compounds
  • improves sedimentation and settling of lees,
  • accelerates must settling,
  • keeps in flavour potential,
  • facilitates control of subsequent physical treatments and fermentation.

Use:

  • must clarification prior to fermentation,
  • in the press juice collector.

LAFASE 60
  RED WINE, THERMO-VINIFICATION MUST

Very concentrated preparation of pectolytic enzymes for the clarification of press wines and must from heated grapes.

average dose: 1 g/ hL

Function:
  • breaks down soluble pectin compounds,
  • improves sedimentation and settling of lees,
  • increases wine filterability,
  • facilitates fining.

Use:  - in vat. 

3. AGEING

EXTRALYSE

A b -glucanase and pectinases base.

The preparation (EXTRALYSE) has two uses:

  1. It breaks down the residual pectins as well as the glucans that come from Botrytis cinerea. These act as protective colloids in the wine, preventing the fining agents from falling to the bottom, and sealing the filter media.

  2. It acts on the walls of the yeast which make up the sediment, accelerating the autolysis process and therefore ageing on the lees. This makes wine become richer and rounder, with more body.

This is preparation to use when preparing wines for filtration and to optimise ageing on the lees.

EXTRALYSE
  RED, WHITE AND ROSE WINE

Preparation of specific enzymes to facilitate ageing on the lees and to optimise fining and filtration of wines.

average dose: 3 - 6 g/ hL

Function:

  • breaks down soluble pectin compounds and glucans,
  • accelerates natural yeast autolysis,
  • increases wine filterability,
  • facilitates fining
  • in some cases, it is possible to bottle the wine without filtration.

Suggestion:

We advise to use the alcohol test to verify the presence of pectins and glucans,

NOTE : Be careful with low temperature when treating with EXTRALYSE (min. 17/18 ºC).

Use: at the end of fermentation

  • in vat,
  • in barrel.