Lafase Fruit Enzyme - 250g
Purified pectolytic enzyme preparation for the production of fruity, colourful and round red wines.
This enzyme optimises aroma precursors extraction, colour extraction and favours gentle extraction of pellicular compounds (silky tannins).
Lafase Fruit Limits or even totally replaces the time requirement for cold pre-fermentation maceration (CPM) and favours extraction of phenolic compounds in the aqueous phase, during maceration.
Reduces production costs and simplifies tank management improves free-run yields (+5 to 15% on average), clarification, pressing and filterability.
Most of all this enzyme aids in the production of fruity, fresh red wines, for rapid marketing.
Dosage: Red: 3-5 g/100 kg of grapes (Under-ripe or thick skins: 4 to 5 g/100 kg of grapes, Optimal maturity or thin skins: 3 to 4 g/100 kg, Botrytis Infected grapes: 5 g/100 kg), Rosé 3-4 g/100 kg of grapes
