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Extralyse - 250g
Formulation of pectolytic enzymes and ß-(1-3) glucanases purified in CE for the improvement of wine filterability and ageing on lees.
Extralyse accelerates all biological mechanisms linked to yeast autolysis, in particular the release of molecules responsible for roundness and volume on the palate derived from ageing on lees.
Limits the risks of wine contamination during ageing by considerably reducing the amount of microorganisms in suspension and reduces the ageing time whilst retaining the organoleptic potential derived from the use of lees.
This enzyme ameliorates the fining process, improves clarification and filtration, especially on wines from botrytised grapes, and improves wine clarification.
Dosage: Ageing on Lees (White & Rosé: 6-10g/hl, Red: 10g/hl), Lees Treatment (15-20g/hl), Filtration (6g/hl)
