Preparation of beta-glucanases and pectinases purified in CE for the improvement of wine filterability and aging 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 aging 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 clarification of wines.
• Improves clarification and filtration, especially on wines from botrytized grapes