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

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