For overall improvement in juice quality, combined with rapid and compact lees settling resulting in improved wine and cider quality.
Due to its high concentration, richness and complexity of enzyme activities, Lallzyme C-Max™ enhances settling, clarification and pressing.
Lallzyme C-Max™ shows its unique activity under different settling conditions, such as low temperatures, high total pectins content, highly branched pectins, low pH or short contact time.
Active also under extreme conditions of low pH, low temperature or high pectin content
Dosage
0.5-1.0 g/hL for standard conditions, at temperature above 12°C (53°F)
1.0-2.0 g/hL for lower temperature, from 8 to 12°C (46-53°F)
Click HERE to view the full Lallzyme brochure
Datasheets
Technical Datasheet: Click HERE to view & download
This provides the detailed information you need to use the product; detailing the benefits, where to use it, how to use it and the dose required.
Safety Datasheet: Click HERE to view & download
This provides all the essential safety data legally required for the product; detailing any hazardous chemicals used, best practices on how to store and handle the product, as well as how to deal with spills, fires and medical emergencies.