Lafase XL Press, 1L
Liquid purified blend of pectolytic enzymes for the maceration and pressing of grapes intended for white and rosé wines production.
PROTOCOL FOR USE
• LAFASE® XL PRESS can be added on grapes at the crusher.
Add as early as possible in maceration prior to pressing.
• Bentonite: Enzymes are irreversibly inactivated by
bentonite. A potential bentonite treatment must always
take place after the enzymatic action is completed, or
enzyme addition must take place after the bentonite has
: 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.
• White winemaking:
1 to 4 mL/100 kg of grapes.
• Rosé winemaking:
2 to 4 mL/100 kg of grapes.
The dose will be adjusted according to vintage specific
conditions, contact time, temperature and pH.