Skin contact enzyme to release aroma precursors
Lallzyme Cuvée Blanc™ is a granular enzyme that was developed by Lallemand for use on white grapes during skin contact prior to pressing. It is a very specific blend of pectinases with glycosidase side activities and low in macerating activities. Lallzyme Cuvée Blanc is used to enhance aromatic complexity, provide gentle juice extraction and fast clarification after pressing.
Crushed Grapes: 20 g/ton
Juice: not recommended
Wine: not recommended
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.
Dated expiration. Store dry enzyme at 25°C(77°F). Once rehydrated, use within a few hours.