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Specific for clarification of juice.
Preparation of pectolytic enzymes rich in secondary activities.
Decrease the time of juice settling.
Improves lees settling.
Increases the volume of free run juice.
Contributes to aromatic finesse of wines.
Dosage on must: 5 - 20 ppm.
Reliable performance under extreme conditions:
Application testing under laboratory conditions confirmed that our clarification enzymes, particularly LAFAZYM® CL, are among the hardiest on the market. They perform reliably throughout a vast range of physicochemical conditions, including the most extreme ones encountered in vinification (low pH and low temperatures, high acid and ethanol concentrations, etc.).