Beta

#35-16011
100 g

Lallzyme Beta™ is a blend of pectinase and betaglucosidase for use in white wines with high levels of bound terpenes such as Gewürztraminer, Viognier and Muscat. The sequential actions of side activities cleave aroma precursors and enhance the varietal character of aromatic wines. The larger the reserve of aromatic precursors in the wine the greater the effect of the enzyme treatment. Lallzyme Beta has been formulated so that it will not lead to an over-expression of aromas. The glucosidase activity is inhibited by sugars. The wine should have less than 0.5% residual sugar for full enzyme activity. Bench trials are highly recommended before using.

Recommended Dosage

Crushed Grapes
Not recommended
Juice
Not recommended
Wine
5-10 g/hL
190-379 g/1000 gal

Usage

Dissolve Lallzyme Beta in 10 times its weight in water, gently stir and allow to sit for a few minutes. Then add to wine. For use in wine only since the betaglucosidase activity is inhibited by glucose levels in juice.

Storage

Dated expiration. Store dry enzyme at 25°C(77°F). Once rehydrated, use within a few hours

Technical Documents

Please select your language
US Customers please go here