ENZYMES
Enzymes are used to obtain specific desired effects in winemaking such as improved color stability, enhanced mouth feel, increased complexity in wines, and to improve press yields or for clarification.
LAFASE HE GRANDE CRU (premium reds)
Lafase HE Grand Cru is a granular pectolytic enzyme with cellulase and hemicellulase side-activities. It enhances gentle extraction of softer tannins and flavors from the cell wall of mature fruit during the production of premium full-bodied red wines. Low anthocyanase activity helps promote color stability.
Lafase HE Grand Cru has little effect on seed tannins. Its use can help reduce the amount of pumpovers required during the alcoholic fermentation, helping to avoid over-extraction and extraction of vegetal characters.
Dosage range: 20–50 g/ton crushed grapes; 110–165 g/1000 gal juice.
100 g – $27.32
SCOTTZYME COLOR PRO (aged & early-market reds, whites)
Color pro is a specialty pectinase with protease side-activities that break down the cell walls of red grapes to gently extract more anthocyanins, polymeric phenols, and tannins. This extraction process results in wines with a rounder mouthfeel, bigger structure, and improved color stability.
Wines made with Color Pro tend to have increased tannins, improved clarity, and reduced herbaceous «veggie» character. Color Pro is also used in white winemaking for settling and clarifying juice.
Dosage range: 60–100 mL/ton for reds, add prior to alcoholic fermentation; 15–30 mL/ton or 75–200 mL/1000 gal for whites.
1 kg – $77.76 (available by the mL)
LAFASE FRUIT (reds, rosés)
Lafase Fruit is a purified granular pectinase blend used for the extraction of polyphenols during the maceration of fruit-forward wines. It allows for shorter maceration times with or without cold soaking to produce modern style red or rosé wines with fresh red fruit notes, color, and body.
Dosage range: 20–50 g/ton or 110–165 g/1000 gal.
100 g – $27.32
*prices are subject to change without prior notice