Lallzyme Cuvée Blanc™ 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.
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.
Dated expiration. Store dry enzyme at 25°C(77°F). Once rehydrated, use within a few hours.