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 > Lafazym Extract, 250 Gram

Lafazym Extract, 250 Gram

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Lafazym Extract, 250 Gram
LAF-003110
Lafazym Extract

Price:
$65.99

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LAFAZYM® EXTRACT
 

Purified enzymatic preparation in cinnamyl esterase activity (FCE). Qualified for the elaboration of products for direct human consumption in the field of the regulated use in Oenology. In accordance with the current International Oenological Codex, Food Chemical Codex V and JEFCA.

LAFAZYM EXTRACT, is a pectinase-based preparation of enzymes, obtained from purified and concentrated extracts of selected GMO-free strains of Aspergillus niger. The medium is mainly made up 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
- Cinnamyl Esterase (CINU/1000PGNU) .......... < 0,5

Biological & Chemical Analysis
Heavy metals (ppm) ....................................... < 10
Lead (ppm) ........................................................... < 5
Arsenic (ppm): .................................................... < 3
Mercury (ppm) ...................................................... <1
Toxin and mycotoxin ....................... not detected
Total viable germs/g ....................................... < 5 x 104
Coliforms/g: .............................................................. < 30
E.coli/25g: ................................................... not detected
Salmonellas/25 g: ..................................... not detected
Oenological Use

Properties: Purified enzymatic preparation (secondary activities controlled) for the extraction of aromas and aromas precursors of white grapes during skin maceration at low temperatures. Allows the reduction of maceration time and facilitates clarification. Use as soon as possible at the tank filling.

Dosage: White and rosé wines : from 2 to 3 g/100 kg of must

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

Packaging
250 g tins

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