Pectinolytic enzyme Lallzyme HC 10g

Lallzyme HC Pectinase Enzyme: Perfect for Must Clarification and Juice Yield 🍇

This high-quality Lallzyme HC pectinase enzyme helps in processing fruit pulps, clarifying must, and increasing juice yield. The selected enzyme blend effectively breaks down pectin, improving pressability and highlighting the varietal character of the wine.

Key Benefits:

• Higher Juice Yield: With Lallzyme HC, you can extract more juice, mainly appearing as free-run juice.
• Easier Pressing: Reduces pressing pressure requirements and shortens pressing time.
• Clearer Must: Accelerates must clarification processes, forming a more compact sediment.
• Improved Wine Quality: Enhances the aroma profile of the wine and improves the clarification and filterability of new wines.
• Stable Operation: Shows good stability even at high SO2 and acidity levels, and at low pH.
• Easy Use: Easily soluble and easy to dose.

Application:

Dosage: 0.5 – 1 – 1.5 g/q of grapes. To be added to the grapes during crushing. To ensure proper enzyme activity, do not cool the must below 8°C. In case of severely rotten grapes, the use of Lallzyme HC is highly recommended for more efficient and faster must clarification.

Based on Customer Feedback: The product effectively improves must quality and helps in producing higher quality wine.

Storage: Store in a dry, cool place (5-20°C).