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 usingZYMAFLORE® X5,ZYMAFLORE® DELTAorZYMAFLORE® VL3.
LAFAZYM® THIOLS[+]acts in synergy with yeast nutrition as well as aroma protection tools to optimise wines thiol potential.
