Lafazym Thiols +



Preparation of pectolytic enzymes with secondary activities designed to reveal the aromatic precursors of thiol-rich grape varieties.

  • LAFAZYM® THIOLS[+] in synergy with a yeast characteristic of the revelation of thiols will enhance the aromatic profile of wines.
    LAFAZYM® THIOLS[+]  works in complementary to cold stabulation for an aromatic gain.
  • LAFAZYM® THIOLS[+] can be used on a wide variety of whites : Sauvignon, Colombard, Mansengs, Muscadet, Melon, Gewurztraminer, Scheurebe… as well as red varieties in particular for the production of rosé of Grenache, Syrah, Merlot, Cabernet, Mourvèdre, Cinsault…
  • LAFAZYM® THIOLS[+] used alone will not make up for the strain effect of high thiol producing yeast strains. To optimise the aromatic impact we recommend using ZYMAFLORE® X5, ZYMAFLORE® DELTA or ZYMAFLORE® VL3.
  • LAFAZYM® THIOLS[+] acts in synergy with yeast nutrition as well as aroma protection tools to optimise wines thiol potential.