LALLZYME CUVÉE BLANC™ (100g)

Item No.016203
Price $42.9
Per Each
Excl. Tax
Backorder Click for ETA
Each

Description

LALLZYME CUVÉE BLANC™

Skin contact enzyme for aroma release, juice extraction, and clarification

LALLZYME CUVÉE BLANC™ releases varietal aromas (thiols and terpenes) trapped
in the grape skins, improves juice yield, and aids in clarification resulting in easier processing, increased aromas, flavors, and complexity.
  • Increases fruity (tropical and citrus) and floral aromas
  • Can increase boxwood “green” thiols, depending on levels in the grapes
  • Increases yields at lower pressing pressures (smaller hard press fraction)
  • Aids in fast clarification
  • Enzyme is active from 5- 12 °C (41-53 °F)
  • Recommended contact time 2-12 hours
  • Pectinase with ß-glycosidase side-activities
  • ß-glycosidase activity will be inhibited at the beginning of fermentation due to the high glucose concentration (>5%); however, once this inhibition is removed the enzyme can release more aroma compounds
  • Enzyme activity can be deactivated using bentonite

Format: Granular
Recommended Dosage:
  • Crushed Grapes 20 g/ton
Usage: Dissolve LALLZYME CUVÉE BLANC in 10 times its weight of water, gently stir and allow to sit
for a few minutes. Add directly to the grapes or add in the press.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours.

Specifications

Brand
Lallemand
Product Format
Granular

LALLZYME CUVÉE BLANC™ (100g)

Item No.016203
Price $42.9
Per Each
Excl. Tax
Backorder Click for ETA
Each

LALLZYME CUVÉE BLANC™

Skin contact enzyme for aroma release, juice extraction, and clarification

LALLZYME CUVÉE BLANC™ releases varietal aromas (thiols and terpenes) trapped
in the grape skins, improves juice yield, and aids in clarification resulting in easier processing, increased aromas, flavors, and complexity.
  • Increases fruity (tropical and citrus) and floral aromas
  • Can increase boxwood “green” thiols, depending on levels in the grapes
  • Increases yields at lower pressing pressures (smaller hard press fraction)
  • Aids in fast clarification
  • Enzyme is active from 5- 12 °C (41-53 °F)
  • Recommended contact time 2-12 hours
  • Pectinase with ß-glycosidase side-activities
  • ß-glycosidase activity will be inhibited at the beginning of fermentation due to the high glucose concentration (>5%); however, once this inhibition is removed the enzyme can release more aroma compounds
  • Enzyme activity can be deactivated using bentonite

Format: Granular
Recommended Dosage:
  • Crushed Grapes 20 g/ton
Usage: Dissolve LALLZYME CUVÉE BLANC in 10 times its weight of water, gently stir and allow to sit
for a few minutes. Add directly to the grapes or add in the press.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours.

Specifications

Brand
Lallemand
Product Format
Granular