Gianni Manucci, Owner/Winemaker
Wild Coyote Estate Winery

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

Lafase Fruit, 250 Gram Package

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Lafase Fruit, 250 Gram Package
LAF-003087
Lafase Fruit

Price:
$65.99

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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

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