Laffort Extralyse – 250g

Description

Post fermentation enzyme blend of beta-glucanases and pectinases for the improvement of ageing on lees creating roundness and volume on the pallet. Also improves wine filterability. Dosage and contact time depending on wine type.

• Accelerates all biological mechanisms linked to yeast autolysis, in particular the release of molecules responsible for roundness and volume on the palate derived from ageing on lees.
• Limits the risks of  wine contamination during ageing by  reducing the amount of microorganisms in suspension.
• Reduces the ageing time whilst retaining the organoleptic potential derived from the use of lees.
• Improves clarification and filtration, especially on wines from botrytised grapes.