Paul Hoover, Owner/Winemaker
Still Waters Vineyards

Winery Equipment Testimonial:

"Upgrading your winery from 1000 cases per year to 3000 to 5000 can be a daunting task. The choices in winery equipment, capacity and price vary all over the place.  The great thing about Ryan is, having been a wine maker for years, he knows how to design things from start to finish. When I harvested my first ten tons of the year at 6:30 a.m., Ryan and his staff were there making sure everything was working correctly. I knew I had made a good decision."

Home > Wine Chemicals > Tannins, Enzymes & Gums > Lafase Fruit, 250 Gram Package

Lafase Fruit, 250 Gram Package

Click to Enlarge

Lafase Fruit, 250 Gram Package
LAF-003087
Lafase Fruit

Price:
$65.99

Add to Cart


Lafase Fruit

Purified pectolytic enzyme preparation for the production of fruity, colorful and round red wines intended for rapid marketing.

  • For producing fruity, colorful and rounded wines, which are intended for early consumption.
  • Specific for short macerations with or without cold pre-fermentative maceration, enabling gentle extraction of phenolic compounds and reducing the need for mechanical maceration.
  • Purified to remove cinnamyl esterase (to avoid volatile phenol formation) and anthocyanase (to avoid color loss) activities.

LAFASE FRUIT is a pectinase-based preparation of enzymes obtained from immersed fermentation of GMOfree
selected strains of Aspergillus aculeatus. The medium is based of maltodextrin (about 91%) and sodium
citrate (about 2,1%). This preparation is a natural product with no additive of preservatives.

Physical characteristics
Aspect .......................... granulates
Color ........................... amber
Insoluble matter ............. none

Standard activity
- Pectinase (PGNU/g) ................. 6 700
- Cinamyl esterase (CINU/1000 PGNU) ............ < 0,5

Chemical & biological analysis
Heavy metals ................................. < 10 ppm
Lead ..................................................... < 5 ppm
Arsenic ................................................ < 3 ppm
Mercury .............................................. < 1 ppm
Toxins & mycotoxins ............. not detected
Total viable germs / g ........................... < 5 x 104
Coliforms / g .................................................... < 30
E.Coli / 25g ...................................... not detected
Salmonellas / 25 g ......................... not detected
Oenologiacal use

Properties: Purified and concentrated enzymatic preparation (secondary activities controlled) for
the selective extraction of phenolic compounds in grape skin. Specific for short maceration times
for the development of red and rosé fruity, colorful and round wines. Reduces the fermentation
time and increases juice yield and quality.

Dosage: 2 to 5 g/100 kg of harvest

Preparation: dissolve in 10 times its weight in water

Remarks:
· Use an inert and clean container.
· Do not mix with bentonite and avoid direct contact with sulfurous solutions.
· Use the product within 6 to 8 hours after preparation.

Storage & Optimal date of use
- Store in original packaging at room temperature (0 to 25° C), in a dry and odorless room.

Packaging
100 g tins / 500 g tins

Customers Who Bought This Item Also Bought:

Small 3ft Punch Down Tool

Small 3ft Punch Down Tool
Specifically made with the home wine maker in mind, its a small durable and affordable version of the bigger all stainless steel model.

Price:
$62.00

Product Details Add to Cart

Test Kit TA 10pk

Test Kit TA 10pk
Simple and easy way to determine total acid in wine

Price:
$23.94

Product Details Add to Cart

Your Cart Contains:

0 Item: $0.00

Please fill out the form below to sign up for our newsletter.
Copyright © 2019 The Vintner Vault | Website Development and Hosting by SMS Masterminds