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