LALLZYME EX™
Please scroll down to view the available product sizes Increased fruity aromas, mouthfeel, and color stability LALLZYME EX™ increases juice extraction, liberates color, improves wine filterability, and provides gentle maceration, even if phenolic maturity has not been reached. Early release of colo
Description
Please scroll down to view the available product sizes
Increased fruity aromas, mouthfeel, and color stability
LALLZYME EX™ increases juice extraction, liberates color, improves wine filterability,and provides gentle maceration, even if phenolic maturity has not been reached.
- Early release of color
- Progressive liberation of polyphenols and tannin-bound polysaccharides helping to build mouthfeel and stabilize color
- Enzyme is active from 18-28 °C (64-82 °F)
- Recommended contact time 2-8 days
- Pectinase with cellulase, and hemicellulase side-activities
Format: Granular
Recommended Dosage: Crushed Grapes 15–30 g/ton
Usage: Dissolve LALLZYME EX in 10 times its weight of water, gently stir and allow to sit for a few minutes. Add directly to grapes at the beginning of fermentation or start of cold soak.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours.
Downloads
LALLZYME EX - Allergen Statement
LALLZYME EX - Food Safety Statement
LALLZYME EX - Non-GMO Statement
LALLZYME EX - Safety Data Sheet
LALLZYME EX - Technical Data Sheet
LALLZYME EX™
Please scroll down to view the available product sizes
Increased fruity aromas, mouthfeel, and color stability
LALLZYME EX™ increases juice extraction, liberates color, improves wine filterability,and provides gentle maceration, even if phenolic maturity has not been reached.
- Early release of color
- Progressive liberation of polyphenols and tannin-bound polysaccharides helping to build mouthfeel and stabilize color
- Enzyme is active from 18-28 °C (64-82 °F)
- Recommended contact time 2-8 days
- Pectinase with cellulase, and hemicellulase side-activities
Format: Granular
Recommended Dosage: Crushed Grapes 15–30 g/ton
Usage: Dissolve LALLZYME EX in 10 times its weight of water, gently stir and allow to sit for a few minutes. Add directly to grapes at the beginning of fermentation or start of cold soak.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours.
Downloads
LALLZYME EX - Allergen Statement
LALLZYME EX - Food Safety Statement
LALLZYME EX - Non-GMO Statement
LALLZYME EX - Safety Data Sheet
LALLZYME EX - Technical Data Sheet