Jeff Branco
San Francisco, CA

Winery Equipment Testimonial

Ryan and I worked together at Justin Winery for five years and have known each other for ten. While at Justin, Ryan was passionately interested in the wine making process, could fix about anything and was totally dedicated to making the winery a success. He has taken that dedication to Vintner Vault and became a major player in the winery supply business in just a few years. Jeff Branco, former VP and Winemaker Justin Winery jeff@coitliquor.com

Home > Wine Chemicals > Tannins, Enzymes & Gums > Lafazym Press, 100 Gram

Lafazym Press, 100 Gram

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Lafazym Press, 100 Gram
LAF-003115
Lafazym Press

Price:
$32.99

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Lafazym Press

Enzymatic preparation purified in cinnamyl esterase activity. Qualified for the elaboration of products for direct human consumption in the field of the regulated use in Oenology. In accordance with the current International Oenological Codex, Food Chemical Codex V and JECFA.

LAFAZYM PRESS, is a pectinase-based preparation of enzymes obtained from immersed fermentation of GMO-free selected strains of Aspergillus aculeatus. The medium is based of maltodextrin (about 85%) and sodium citrate (about 1%). This preparation is a natural product with no additive of preservatives.

Physical Characteristics
Aspect .............................................. granulates
Color ............................................... amber
Insoluble matter ................................. none

Standard activity
- Pectinase (PGNU/g) ..................................... 10 000
  

Biological & Chemical Analysis 
Heavy metals .......................................... < 10 ppm
Lead .............................................................. < 5 ppm
Arsenic ......................................................... < 3 ppm
Mercury ....................................................... < 1 ppm
Toxins & mycotoxins .................... not detected
Total viable germs /g ..............................< 5 x104
Mould /g ........................................................... < 102
Coliforms /g ...................................................... < 30
E. Coli /25 g ..................................... not detected
Salmonellas /25g ........................... not detected

Oenological Use

Properties: Purified and concentrated enzymatic preparation (secondary activities controlled) to
optimize pressing of white and rosé juices. Allows the reduction of pressure and pressing cycles,
increases juice yield and quality, facilitates clarification. Use in the receiving hopper or during the
press filling.

Dosage:
White pressing : 2 to 3 g/100 kg of must (20 to 30 ppm/100 kg of grapes)
Pressurage Rosé : 2 to 5 g/100 kg of must (20 to 50 ppm/100 kg of grapes)

Preparation: Dissolve in 10 times its weight in water

Remarks:
· Use an inert and clean container.
· Do not mix with bentonite and avoid direct contact with sulfurous solution.
· Use the products within 6 to 8 hours after preparation.

Storage – Optimal Date Of Use
- Store in original packaging at room temperature (0 to 25° C) in a dry and odorless room.
- Optimal date of use : 3 years after packing date. 1 month after opening (if the tin is
properly sealed).

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