LALLZYME EX-V� positively impacts color stability, structure, and aromatic complexity.

� Rapid release of color pigments (anthocyanins) and tannins, leading to stable polymeric pigments
� Wines are highly structured with deep, stable color
� Increases the release of aromatic compounds while respecting varietal characteristics
� Enzyme is active from 18-28 �C (64-82 �F)
� Recommended contact time 2-8 days, and dosage can be split if undergoing extended maceration
� Pectinase with cellulase, and hemicellulase side-activities

Dosage
Crushed Grapes 10�20 g/ton

Usage
Dissolve LALLZYME EX-V� in 10 times its weight of water, gently stir and allow to sit for a few minutes. Add to the grapes at the beginning of fermentation or the onset of cold soak.

Storage
Dated expiration. Store dry enzyme at 25�C (77�F). Once rehydrated, use within a few hours