Lafazym CL

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.

• Limits 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