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Enzyme - Lallzyme EX (100 gram)
#CH-20-3320
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Lallzyme EX: Macerating Enzyme for
Early Release Wines:
Lallzyme EX is specially formulated to improve color stability and enhance
mouthfeel in reds. EX can also be used during skin-contact
maceration in whites to increase the complexity of wine and
improve press yield.
In addition to well-balanced pectinases, EX contains key
activities involved in the controlled release of polyphenols
such as galactanase (a member of the hemicellulase family) and
endo-cellulase. Both of these activities aid the pectinase
action on the cell wall and allow a progressive liberation of
polyphenols and tannin bound polysaccharides.
LALLZYME EX is normally used in the
doses of 2-3 g /hL of must. (one 50g
packet to 500 to 700 gallons, or 2.5-3.5
tons of must).
Dissolve the enzyme in water or in must in
a sufficient volume so that it is distributed
easily over the mass of grapes (generally
the proportion used is 1:100). The enzyme
can be added directly to the grapes before
pressing.
In white wine, it is recommended to add
LALLZYME EX during pressing if using
a pneumatic press. |
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