Jeff Branco
San Francisco, CA

Winery Equipment Testimonial

Ryan and I worked together at Justin Winery for five years and have known each other for ten. While at Justin, Ryan was passionately interested in the wine making process, could fix about anything and was totally dedicated to making the winery a success. He has taken that dedication to Vintner Vault and became a major player in the winery supply business in just a few years. Jeff Branco, former VP and Winemaker Justin Winery jeff@coitliquor.com

Home > Wine Chemicals > Tannins, Enzymes & Gums > Lafase HeGrandCRU, 100 Gram

Lafase HeGrandCRU, 100 Gram

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Lafase HeGrandCRU, 100 Gram
LAF-003090
Lafase HeGrand Cru

Price:
$30.00

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Lafase HeGrandCRU

Purified, pectolytic enzyme preparation for the production of structured wines for cellaring that is rich in coloring matter and with supple tannins.

  • Specific for traditional macerations (with or without pre-fermentative maceration) for producing structured wines designed for cellaring, that are rich in coloring matter and elegant tannins.
  • Increases the extraction of more stable phenolic compounds (more polymerized anthocyanins and tannins) and increases ageing potential.
  • Purified to remove cinnamyl esterase (to avoid volatile phenol formation) and anthocyanase (to avoid color loss) activities.

LAFASE HE Grand Cru, is a pectinase-based preparation of enzymes obtained from immersed fermentation of GMO-free selected strains of Aspergillus aculeatus. The medium is based of maltodextrin (about 88%) and sodium citrate (about 0.6%). This preparation is a natural product with no additive of preservatives.

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

Standard activity
- Pectinase (PGU/g) ................... 8,600
- Cinnamyl Estérase (CINU/1000 PGNU) .......... < 0,5
 

Biological & chemical 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 /25g ..................... not detected
Oenological use

Properties: Purified and concentrated enzymatic preparation (secondary activities controlled) for
the selective extraction of phenolic compounds from grape skin. Specific for traditional winemaking
(long macerations) for the development of structured supple wines for aging.

Dosage:
Red maceration : from 3 to 5 g/100 kg (see Product Data Sheet)

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 products 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.
- Optimal date of use : 4 years after packing date. 1 month after opening (if the tin is
properly sealed).

Packaging
100 g tins / 500 g tins

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