Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Application
Grape pressing and juice settling
Red Wine
White Wine
Rosé Wine
White Wine
Rosé Wine
High performance liquid pectolytic enzyme for pressing
LALLZYME HP™ is a liquid enzyme preparation, obtained from Aspergillus niger, for grape pressing; it can be also successfully applied for juice settling. The addition of LALLZYME HP™ in the press increase the free-run juice yield and the overall yield. A softer pressing combined with LALLZYME HP™ addition improves the quality of the must, with less extraction of phenolic and negative colloidal compounds. Furthermore, the liquid formulation of LALLZYME HP™ makes it easier to use in the winery.Min. Temperature
8 °C
Specificity
pectinase
Origin
Aspergillus niger