Pectin-degrading enzyme Lallzyme HC 100gr

Product features:

The pectin-degrading enzyme Lallzyme HC is a high-quality wine treatment agent specially designed to optimize the processing of grapes and fruit. With this enzyme, you can significantly increase the juice, while improving pressability, so that the grapes can be processed more easily and efficiently. Furthermore, the use of the product reduces the tendency to tan and age, which ensures a longer shelf life.

When using the pectin-decomposing enzyme Lallzyme HC, there is a lower demand for sulfuric acid, which contributes to a faster wine purification and denser sediment formation. Especially in the case of red wines, it results in a significant colorant extraction, thereby making the color of the wine richer and more vivid.

Dosage:

Dosing the enzyme is recommended as follows:

• White grapes (depending on pectin content): 1-3 g/q
• Blue grapes (to enhance color extraction): 2-3 g/q
• Fruit purees: 1-3 g/q

Using the product improves the clarity and filterability of the wine, as well as increases the character of the variety. It fundamentally improves the fermentability and processability of the fruit mash, making it an ideal choice for both winemakers and fruit processors.