{"product_id":"enzyme-lafazym-presse-100-g","title":"Enzyme Lafazym Presse (100 g)","description":"\u003cp\u003e\u003cstrong\u003eLaffort - Enzyme Lafazym Press (100 g)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan dir=\"auto\"\u003ePurified pectolytic enzymatic preparation, studied and formulated to optimize pressing operations and maximize the extraction of aroma precursors, in the production of white and rosé wines with a marked fruity character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eIt optimizes pressing operations, increasing yields of quality juice, both white and rosé, while reducing the number and duration of pressing cycles.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eIt maximizes the extraction of aromas and aroma precursors; it is used directly on the grapes when loading the press.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003ePurified by cinnamyl esterase (prevents the release of volatile phenolic precursors).\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan dir=\"auto\"\u003ePurified enzyme preparation using cinnamyl esterase activity. Suitable for processing products intended for direct human consumption. For oenological use. Compliant with Regulation (EC) No 606\/2009, the Food Chemical Codex, and JECFA.\u003c\/span\u003e\u003cbr\u003e\u003cspan dir=\"auto\"\u003eLAFAZYM® PRESS is an enzyme preparation (pectinase). It is prepared by submerged fermentation of selected non-GMO strains of Aspergillus niger and A. aculeatus. The inert base consists of maltodextrin (approximately 85%) and sodium citrate (E330-E331) (approximately 1%). The preparation is a natural product containing no added preservatives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan dir=\"auto\"\u003eProperties: Purified and concentrated enzymatic preparation; specifically designed for clarification operations, facilitating the pressing of white grapes and rosé winemaking. It reduces the pressure and duration of pressing cycles, thus increasing the yield of quality must and clarification. Use immediately after pressing, or during press filling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan dir=\"auto\"\u003eDosage for use:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003ePressing of white grapes: 2 - 3 g\/100 kg of crushed grapes (20 - 30 ppm\/100 kg of crushed grapes)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eRosé wine pressing: 2 - 5 g\/100 kg of crushed grapes (20 - 50 ppm\/100 kg of crushed grapes).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003ePreparation: Dissolve in a volume of water equal to 10 times its weight.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan dir=\"auto\"\u003eUse a clean, inert container. Do not mix with bentonite, and avoid direct contact with sulfurous solutions. Use the product within 6 to 8 hours of preparation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan dir=\"auto\"\u003ePackaging:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan dir=\"auto\"\u003e\u003cspan\u003e \u003c\/span\u003e100g\u003c\/span\u003e\u003c\/p\u003e","brand":"Zenquantor","offers":[{"title":"Default Title","offer_id":54290165072210,"sku":null,"price":22.54,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1100\/8396\/5266\/files\/Screenshot_15.jpg?v=1786986228","url":"https:\/\/zenquantor.shop\/products\/enzyme-lafazym-presse-100-g","provider":"Zenquantor","version":"1.0","type":"link"}