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Lafazym® CL (Various Sizes)

Highly concentrated preparation of pectolytic enzymes, purified of cinnamoyl esterase, for rapid clarification of white and rosé juice and red press wines.
Item No Name - UOM Price Qty Add to cart
LAFAZYCL0.1
Lafazym® CL - 100 g Tin
$33.80
LAFAZYCL0.5
Lafazym® CL - 500 g Tin
$137.28

Clarification of juice and wines.

Highly concentrated preparation of pectolytic enzymes, purified from cinnamoyl esterase, for rapid clarification of white and rosé must as well as red press wines.

• Lmits the formation of vinylphenols (medicinal, paint, clove notes…) from free phenolic acids in white grapes.

• Completely hydrolyzes grape pectins in musts and wines.

• Active under extreme conditions (low pH, high pectin content, high yield, low temperatures from 5 to 10°C, 41 - 50°F).

• Improves clarification, reduces lees volume, improves lees settling and compaction.

• Contributes to better management of physical treatments (cold system, centrifugation, filtration), thus limiting production costs.

DOSAGE: The dosage must be adapted according to grape variety, level of ripeness, turbidity desired and sanitary state of the grapes.

• 0.5 to 2 g/hL (5 to 20 ppm) for must settling and clarification of free-run juice.

• 2 to 4 g/hL (20 to 40 ppm) for the treatment of red press wines.

If the harvest is affected by rot, it is recommended to add EXTRALYSE®, which breaks down glucans from the Botrytis and aids clarification

USA Regulation 27 CFR 24.246 No Specific TTB Limitation

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