Aroma releasing enzyme L. beta 10 g

T08987
For the release of aromas from white and rosé wines and aromatic fruit mashes. Dosage: at the end of fermentation or at first pressing. 3 to 4 weeks. In wines, sulphurisation does not affect the action of Lallzyme BETA, but derivates (bentonite, tannin, silica sol) inactivate the enzyme. Dose 5 g/hl or 5 g/q. Long description
HUF 1,789 * (nettó: HUF 1,409)

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For the release of aromas from white and rosé wines and aromatic fruit mashes. Dosage: at the end of fermentation or at first pressing. 3 to 4 weeks. In wines, sulphurisation does not affect the action of Lallzyme BETA, but derivates (bentonite, tannin, silica sol) inactivate the enzyme. Dose 5 g/hl or 5 g/q.
Weight: 0.01 kg
Aviability: 1-4 nap
Basic sales unit: db

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