EnzymesLallemand - Oenobrands - Increased Pressability - Promote Settling/Improve Clarification - Dry Whites
Enzymes are natural protein catalysts that facilitate and increase the rate of chemical reactions. Enological enzymes are used to accelerate natural reactions that would otherwise occur slowly in wine. Enzyme use can promote fruit and spice characters while reducing sulfur off-odors, herbaceous and mineral characteristics. For most enzymes, the addition to grapes as soon as possible helps with extraction of aroma precursors, reduces maceration time and helps increase juice yield.
Lallzyme C-Max (250g).
Item No.016202 Available
Rapidase Clear Extreme (100g).
Item No.016257 Available
Rapidase Extra Press (20kg tote).
Item No.016254 Available