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B-glucosidase and pectinase preparation for revealing terpenic varietal aromas from their precursors during the production of aromatic white wines.
✓ LAFAZYM® AROM contains a high ß-glucosidase activity which enables the hydrolysis of sugars at the terminal ends of terpenic precursors.
✓ LAFAZYM® AROM reveals terpenes in white wines in order to increase aromatic intensity.
✓ Especially recommended for terpene precursor-rich grape varieties such as Muscat, Riesling, Gewürztraminer, Chenin blanc, Pinot gris, certain Chardonnays and Viognier.
✓ Improves wine clarification.
✓ To increase the amount of aromatic precursors use an extraction enzyme at crushing, such as LAFAZYM® EXTRACT or LAFAZYM® PRESS, and then LAFAZYM® AROM at the end of alcoholic fermentation.
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Additional information
| Weight | 0.1 kg |
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