Preparation of ß-(1-3) beta-glucanases and pectolytic enzymes, purified in CE for the improvement of wine filterability and ageing on lees.
EXTRALYSE® accelerates all biological mechanisms linked to yeast autolysis and in particular the release of molecules responsible for roundness and volume on the palate derived from ageing on lees.
Limits the risks of contamination of wines during maturation by considerably reducing the amount of micro-organisms in suspension.
Reduces maturation duration whilst retaining the organoleptic potential derived from the use of lees.
Helps the fining and cleaning of wines.
Improves clarification and filtration, especially on wines from botrytised grapes.