LALLZYME CUV�E 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 �-glycosidase side-activities
� �-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

Dosage
Crushed Grapes 20 g/ton

Usage
Dissolve LALLZYME CUV�E 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.