DetailsLallzyme EX is a blend of pectinase and hemicellulas especially formulated to improve color stability and enhance mouthfeel in red wines. Specific side activities contribute to the macerating action on the grape cellwall. This allows the progressive liberation of polyphenols and tannin bound polysaccharides. When using this enzyme juice extraction from red grape skins is significantly increased and the filterability of the wine is improved. Lallzyme EX has been formulated to provide agentle maceration even in lower maturity grapes.
To Use: Dissolve Lallzyme EX in 10 times its weight in water, gently stir and allow to sit for a few minutes. Then add to the crushed grapes at the beginning of maceration or the onset of cold soak.
Storage: Dated expiration. Store dry enzyme at 25°C(77°F). Once rehydrated use within a few hours.
- Details & Instructions
5.0 / 5.01 Reviewreduce haze in grape winesI grow my own grapes and use pectic enzyme solution to break down the natural pectin in grapes. This reduces the haze in my wines, producing clearer finished wines.August 19, 2017
- Customer Q&A
Browse 8 questions Browse 8 questions and 2 answersHow long is super-kleer k.c. Good for one year , two years ???If packet d1 is crystallized can it be rehydrated ?What is this stuff made out of? Chemical or natural?BEST ANSWER: Fermcap-S is a silicone (Dimethylpolysiloxane) based emulsion that works by breaking surface tension. It really should be filtered out before packaging.Recommended usage for a gallon jug? 1 or 2 drops? Before, during, or after fermenting?Can this conditioner be added to a wine cooler kit for sweetening?does it have a strong apple aroma?BEST ANSWER: Not in my opinionIs this Sinamar made by Weyermann or other supplier?How would I go about adding this to a beer that will be put in a keg?