Lafase XL Extraction 10L

$440.00

SKU: XLExtrac10 Categories: ,

Description

• LAFASE® XL EXTRACTION is a liquid pectinolytic enzyme preparation rich in side-activities needed in maceration for
the degradation of grape skins.
• White and red grape cell walls consists mainly of pectin, hemicellulose and cellulose. The structure of the grape skin
cell wall is denser than the cell wall of the grape pulp. An enzyme rich in side activities, such as cellulase, hemicellulase,
rhamnogalacturonase… is needed for the efficient extraction of red or white juice, as well as that of aromatic precursors,
and in the case of red wines, phenolic compounds.

OENOLOGICAL CONDITIONS
• LAFASE® XL EXTRACTION can be added on grapes at
the crusher.
• Bentonite: Enzymes are irreversibly inactivated by
bentonite. A potential bentonite treatment must always
be carried out after enzymatic action is completed, or
enzyme addition must take place after the bentonite has
been removed.
• SO2
: Enzymes are not sensitive to normal doses of SO2
(< 300 mg/L) but it is recommended not to put the
enzymes and sulphurous solutions in direct contact.
• The preparations are generally active at temperatures
from 5 to 60°C (41 – 140°F) at a wine pH of 2.9 to 4.
DOSAGE
The dosage must be adapted according to the grape variety,
level of ripeness, wine style as well as the sanitary state of
the grapes and maceration temperature.
• White grapes:
– 2 mL/100 kg when a clarification enzyme is used after
pressing (LAFASE® XL CLARIFICATION or LAFAZYM®
600 XLICE) Add as early as possible in maceration.
– 4 mL/100 kg in single enzyme application. Add as early as
possible in maceration before draining.
• Red grapes:
– 2 mL/100 kg for a pre-fermentation maceration
temperature of 20 to 30°C (68 to 86°F).
– 4 mL/100 kg for a pre-fermentation maceration
temperature of 8 to 20°C (46 to 68°F).
– Increase the dose by 1 mL/100 kg on whole cluster.

Additional information

Weight 15 lbs
Dimensions 12 × 8 × 6 in

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