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Lallzyme Cuvée BlancTM was developed by Lallemand for use on white grapes during skin contact prior to pressing. It is a very specific blend of pectinases with glycosidase activity. Lallzyme Cuvée Blanc is used to enhance aromatic complexity, provide gentle juice extraction and fast clarification after pressing.
To Use: Dissolve Lallzyme Cuvée Blanc in 10 times its weight in water, gently stir and allow to sit for a few minutes. Then add to the grapes.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated use within a few hours.