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Wine Fermentation Additives

Lallzyme C-Max |

    Description

    • Enhances clarification and static settling of white and rosé musts under extreme conditions

    • Active and fast depectinisation at low temperature, low pH, or high total pectin content

    • Produces rapid, compact lees and improves juice quality consistently

    • Requires lower dosage for effective results compared to standard enzymes

    • Cinnamyl-esterase-free pectinase blend minimizes ethylphenol precursor release

    Lallzyme C-MAX™ is a micro-granulated pectolytic enzyme derived from Aspergillus niger, formulated for use in white and rosé wine production where settling conditions may be difficult. With high activities of pectin lyase, pectin methyl esterase, and polygalacturonase, it provides fast, efficient breakdown of pectin, even at low temperatures (as low as 8 °C / 46 °F) or low pH. Its action reduces must viscosity, speeds up clarification, and generates compact, easy-to-rack lees. Because it contains no cinnamyl esterase, Lallzyme C-MAX™ also limits the formation of ethylphenol precursors, contributing to cleaner, more varietally expressive wines.

    Protocol for Use:
    Add after pressing or directly into the settling tank. Dilute the enzyme in 10 times its weight in water or juice before use. Mix thoroughly for uniform distribution. Do not add bentonite during enzyme treatment. Clarification typically completes within 24 hours depending on temperature and juice conditions.

    Usage Rates:

    • Standard conditions (>12 °C / 54 °F): 0.5–1.0 g/hL = 0.005–0.01 g/L = 0.019–0.038 g/gal

    • Cold or high-pectin conditions (8–12 °C / 46–54 °F): 1.0–2.0 g/hL = 0.01–0.02 g/L = 0.038–0.076 g/gal

    Store in original sealed packaging at 5–15 °C (41–59 °F) in a dry place. Suitable for organic and vegan wine production.

    Lallzyme C-Max |

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      SKU: AD354

      $2.89

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        Description

        • Enhances clarification and static settling of white and rosé musts under extreme conditions

        • Active and fast depectinisation at low temperature, low pH, or high total pectin content

        • Produces rapid, compact lees and improves juice quality consistently

        • Requires lower dosage for effective results compared to standard enzymes

        • Cinnamyl-esterase-free pectinase blend minimizes ethylphenol precursor release

        Lallzyme C-MAX™ is a micro-granulated pectolytic enzyme derived from Aspergillus niger, formulated for use in white and rosé wine production where settling conditions may be difficult. With high activities of pectin lyase, pectin methyl esterase, and polygalacturonase, it provides fast, efficient breakdown of pectin, even at low temperatures (as low as 8 °C / 46 °F) or low pH. Its action reduces must viscosity, speeds up clarification, and generates compact, easy-to-rack lees. Because it contains no cinnamyl esterase, Lallzyme C-MAX™ also limits the formation of ethylphenol precursors, contributing to cleaner, more varietally expressive wines.

        Protocol for Use:
        Add after pressing or directly into the settling tank. Dilute the enzyme in 10 times its weight in water or juice before use. Mix thoroughly for uniform distribution. Do not add bentonite during enzyme treatment. Clarification typically completes within 24 hours depending on temperature and juice conditions.

        Usage Rates:

        • Standard conditions (>12 °C / 54 °F): 0.5–1.0 g/hL = 0.005–0.01 g/L = 0.019–0.038 g/gal

        • Cold or high-pectin conditions (8–12 °C / 46–54 °F): 1.0–2.0 g/hL = 0.01–0.02 g/L = 0.038–0.076 g/gal

        Store in original sealed packaging at 5–15 °C (41–59 °F) in a dry place. Suitable for organic and vegan wine production.

        Documents
        LallzymeCMax (2010 edit)
        LALLZYME C-MAX SDS
        Important Warnings & Shipping Info +
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        Shipping Weight: 0.1 lb

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