Pectin-degrading enzyme Lallzyme BETA (beta-glucosidase) 100gr

Product features:

The Lallzyme BETA pectin-degrading enzyme is a special beta-glucosidase that efficiently breaks down sensory-inactive flavoring substances bound to sugars. This allows the natural aromas of the fruits to prevail freely, thus enhancing the taste and smell of the final product.

Application:

Lallzyme BETA can be used with optimal efficiency during the final stage. This is particularly beneficial when making fruit spirits, as the CO2 produced during fermentation protects the mash from oxidation, which could impair the quality of the final product. The enzyme can be added to the mash immediately after fermentation, so the finished product can be evaporated after 3-4 weeks, avoiding unnecessary and harmful storage.

Dosage:

• 5 g/hl - This dosage ensures maximum efficiency and the best taste experience.

Lallzyme BETA is an indispensable tool among vintage and wine treatment materials, which guarantees the production of high-quality fruit distillates.