Lallzyme EX

Product:EX

Title:Granulated mid concentration pectinase. Low cinnamoyl esterase.

Description:Lallzyme EX® can be used with all grape varieties, even when full phenolic maturity has not been reached.

Application:Maceration

Long application:Red grapes maceration (juice and color extraction)

Clarification:Moderate

Filtrability:Moderate

Whites:Not really recommended

Rosé:Strongly recommended

Reds:Strongly recommended

Maceration:Good

Aroma:No effect

Degradation bacteria:No effect

Temperature range:18-28°C

Duration:2-8 days

Dosage:2-3g/100kg

Instruction for use:

Dilute the enzyme in an adequate amount (avg.1 in 100) of water or grape must to allow an even distribution in the whole quantity of grapes. Lallzyme EX® should be added before filling maceration tank or press.

Packaging:

Lallzyme EX® is available in 100g sealed plastic jars, supplied in 10kg cartons (10x(10x100g)) or in 250g sealed plastic jars, supplied in 2,5 kg carton (10x250g)

Storage:Sealed containers may be stored in a dry place at room temperature. Refer to bottom label of containers for expiry date.

Description:

Due to its well balanced concentration in pectinases and hemicellulases, Lallzyme EX® significantly increases juice extration from red grape skins. In addition, filtrability of wine is improved. Thanks to its gentle action on grape skin, Lallzyme EX® can be used with all grape varieties, even when full phenolic maturity has not been reached.