LEES Must Plus THY & LEES Must Plus TRP

Enzyme kit for stabulation on must lees

The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

Today, the presence of a distinctive and intense aromatic profile plays a key role in determining the value of white and rosé wines. One effective technique to enhance aromatic expression is stabulation on cold must lees, derived from grape pressing.

The stabulation on cold must lees (macération sur bourbes) involves keeping the must in contact with its lees for several days (up to 8–10), with periodic resuspension. Afterward, conventional clarification and alcoholic fermentation follow.

AEB’s enzyme complex supports lees stabulation by simplifying key technological parameters. It enables the same results of an 8-day stabulation in just 2 days at 6–8°C.

The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

composition

The LEES Must Plus line includes two enzyme kits: LEES Must Plus THY (ENDOZYM Elevage 2.0 + ENDOZYM Glucalyse 2.0 + ENDOZYM Velluto + ENDOZYM Thiol) and LEES Must Plus TRP (ENDOZYM Elevage 2.0 + ENDOZYM Glucalyse 2.0 + ENDOZYM Velluto + ENDOZYM ß-Split) .

Packages

LEES Must Plus THY: ENDOZYM Elevage 2.0 n. 1 bottle of 1 kg net + ENDOZYM Glucalyse 2.0 n. 2 bottles of 0.250 kg net + ENDOZYM Velluto n. 2 bottles of 0.250 kg net + ENDOZYM Thiol n. 2 bottles of 0.250 kg net.

LEES Must Plus TRP: ENDOZYM Elevage 2.0 n. 1 bottle of 1 kg net + ENDOZYM Glucalyse 2.0 n. 2 bottles of 0.250 kg net + ENDOZYM Velluto n. 2 bottles of 0.250 kg net + ENDOZYM ß-Split n. 1 jar of 0.500 kg net.

Documentation

Technical data sheet

Safety data sheet: contact sds@aeb-group.com

product

LEES Must Plus THY & LEES Must Plus TRP

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