Laccase Removal and Flash-Pasteurisation

Excessive rainfall or humidity can introduce laccase enzymes into your wine which cause undesirable enzymatic oxidization, causing whites to brown prematurely and colour degradation in reds. Our flash-pasteurisation service is an efficient and thorough treatment to permanently denature laccase in your juice or wine.

How does it work?

VAF Memstar’s temperature and time-controlled flash-pasteurisation treats the wine, inhibiting and denaturing the laccase protein. This process preserves the quality and colour of the wine.

Benefits of Flash-Pasteurisation

• Efficient operation – 6,000 litres per hour
• Cost-effective with low running costs
• Comprehensive laccase inhibition
• Increased shelf life of wine product
• Easily transportable to a range of sites
• Can assist with MLF by warming the wine

Downloads

 Tech Sheet