Lafazym Arom 100g

• LAFAZYM® AROM increases wines aroma intensity. • LAFAZYM® AROM contains a high beta-glucosidases concentration which enables the release of a great number of aroma from their glycosylated precursors (terpenes, norisoprenoids,…). • LAFAZYM® AROM is particularly recommended on numerous white varietals such as Muscats, Riesling, Gewürztraminer, Chenin Blanc, Pinot Gris, Viognier, some Chardonnays and Sauvignons but also a variety of red cultivars for the production of rosé wines from Syrah or Grenache… OENOLOGICAL CONDITIONS • The ß-glucosidase reaction speed is reduced in presence of sugar LAFAZYM® AROM is thus preferably used at the end of alcoholic fermentation or on finished wines. This enzymatic reaction can be stopped by a bentonite treatment (for example, MICROCOL® ALPHA at 5 – 10 g/ hL / 50 - 100 ppm). • Bentonite: Enzymes are irreversibly inactivated by bentonite. A potential bentonite treatment must always be carried out after enzymatic action is completed, or enzyme addition