Pectin-degrading enzyme Lallzyme MMX 100gr

PRODUCT: Lallzyme MMX is a microgranular mixture of selected enzymes, which helps to clean, clarify and filter wines with a high polysaccharide content in the case of botrytis rot or fattening. It is also excellent for breaking down the glucan content of barley or malt with a high glucan content during mashing. PRODUCT DESCRIPTION: A mixture of polygalacturonase and B-glucanase enzymes.

DOSAGE: 3-5 g/hl.

USE:

To improve and enable the CLARIFICATION AND FILTERABILITY OF BOTYRITIS WINES:

• 3 g/hl for white wines, 5 g/hl for red wines g/hl dose of MMX
• minimum treatment temperature 10 °C
• optimal winemaking temperature 14-18 °C
• the enzyme needs at least 8 days to achieve the minimum effect
• if MMX has 15 days of activity, the results are better

GLUCAN MALT BETWEEN PRESSING FOR DEGRADATION:

• the MMX enzyme can be used at temperatures below 55 °C
• every 10 °C increase in temperature increases the enzyme activity by 2x, so its use is recommended at temperatures between 45-50 °C.
• the dosing dose is determined individually according to the glucan content of the mash. Its dose is 3-5 g/hl.

PREPARATION, MIXING: Gently mix the measured Lallzyme MMX enzyme into 10-20x the amount of room temperature water, then (if necessary, dilute the solution due to mixing in the mash and) mix it into the wine or mash.

STORAGE: In a dry, cool place (5-20 Celsius degrees) to be stored. LALLZYME MMX, a powdered enzyme preparation, retains its high activity for years even when stored at 20 degrees Celsius.

PRECAUTIONS: Inhalation of the powder of the enzyme preparation and unnecessary contact with the skin must be avoided. In case of contact with skin or eyes, rinse with plenty of water. More information on the product safety data sheet.