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Lafase XL Press: Grape Maceration and Pressing Enzyme

Introducing Lafase XL Press, the ultimate solution for grape maceration and pressing, designed specifically for the production of white and rosé wines. This liquid purified blend of pectolytic enzymes is a game-changer in the winemaking process, offering unparalleled efficiency and quality. With Lafase XL Press, you can achieve a more refined extraction of flavors and aromas, resulting in superior wine profiles.

Product Specifications and Technical Details

Lafase XL Press is designed to be added to grapes at the crusher, ensuring optimal timing during the maceration phase. The product is highly versatile, active at temperatures ranging from 5 to 60°C (41 - 140°F) and at a wine pH of 2.9 to 4. This broad operational range allows for flexibility in various winemaking conditions. The dosage for white winemaking is 1 to 4 mL per 100 kg of grapes, while for rosé winemaking, it is 2 to 4 mL per 100 kg. Adjustments can be made based on specific vintage conditions, contact time, temperature, and pH, ensuring the best possible outcome.

Practical Uses and Target Audience Scenarios

Whether you are a professional winemaker or a hobbyist, Lafase XL Press is an essential tool for achieving exceptional wine quality. Its unique blend of pectolytic enzymes accelerates the maceration process, leading to more efficient pressing and a more profound extraction of grape juice. This results in wines with richer flavors, enhanced aromas, and improved color. By using Lafase XL Press, you can elevate your winemaking experience and produce outstanding white and rosé wines. Embrace the benefits of this innovative enzyme blend and take your winemaking to new heights.