Product details


Lallzyme HC™

Clarification, filtration

Red Wine

White Wine

Clarifying enzyme for whites

LALLZYME® HC, a mixture of poly-galacturonase, pectin esterase and pectin lyase, each providing a complementary action in the breakdown of the complex pectin molecule.A highly concentrated preparation, which allows low dosage rates and speedy action. HC is a highly purifi ed enzyme, free of cinnamyl esterase (catalyses the unfavourable release of vinyl-phenol precursors). Available in water soluble crystalline form. Add to grape must/juice at a rate of 0.5 – 1.0g/hL juice. For more information please contact our distributor.

Max. Temperature
20 °C

Min. Temperature
15 °C

0.5-1 g/hL

High pectinase activity, concentrated in PG

Aspergillus niger

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