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Lallzyme CUVEE BLANC (100 g)

Numéro d'article 35-16013
Prix $56.1
prix par 100 gram
Excluant les taxes
En stock
100 gram

Description

LALLZYME CUVÉE BLANCℱ

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

LALLZYME CUVÉE BLANCℱ releases varietal aromas (thiols and terpenes) trapped in the grape skins, improves juice yield, and aids in clarification.  
  • Increased tropical fruit, citrus, and floral aromas and can increase grassy thiols, depending on levels in the grapes
  • Enzyme is active from 5-12°C (41-53°F)
  • Recommended skin 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; enzyme activity will begin once glucose is < 50 g/L)
  • Enzyme activity will be deactivated by settling or fermenting on bentonite

Add to: White grapes, red grapes that are being used for rosé
Impact: Extracts skin-trapped varietal compounds, increases yields
Format: Granular
Frequently used in: Sauvignon blanc, Chardonnay, rosés

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.

Downloads
Lallzyme Enzymes - Product Declarations
LALLZYME CUVEE BLANC - Safety Data Sheet
LALLZYME CUVEE BLANC - Specification Sheet
LALLZYME CUVEE BLANC - Technical Data Sheet

Spécifications

Marque
Lallemand
Format du produit
Granulé

Lallzyme CUVEE BLANC (100 g)

Numéro d'article 35-16013
Prix $56.1
prix par 100 gram
Excluant les taxes
En stock
100 gram

Description

LALLZYME CUVÉE BLANCℱ

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

LALLZYME CUVÉE BLANCℱ releases varietal aromas (thiols and terpenes) trapped in the grape skins, improves juice yield, and aids in clarification.  
  • Increased tropical fruit, citrus, and floral aromas and can increase grassy thiols, depending on levels in the grapes
  • Enzyme is active from 5-12°C (41-53°F)
  • Recommended skin 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; enzyme activity will begin once glucose is < 50 g/L)
  • Enzyme activity will be deactivated by settling or fermenting on bentonite

Add to: White grapes, red grapes that are being used for rosé
Impact: Extracts skin-trapped varietal compounds, increases yields
Format: Granular
Frequently used in: Sauvignon blanc, Chardonnay, rosés

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.

Downloads
Lallzyme Enzymes - Product Declarations
LALLZYME CUVEE BLANC - Safety Data Sheet
LALLZYME CUVEE BLANC - Specification Sheet
LALLZYME CUVEE BLANC - Technical Data Sheet

Spécifications

Marque
Lallemand
Format du produit
Granulé