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Lallzyme Cuvee Blanc

Lallzyme Cuvee Blanc

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Description

Enzyme for maceration/skin contact when dealing with White Wine grapes. This enzyme will give greater mouthfeel and more complex aromatics than without. Minimum contact time is 4 hours, however, 6-12 hours is best. If you macerate more than 4 hours, you will need to keep the temp. of the must below 55 F and do an SO2 addition at the crush. Dose rate is .1 grams per gallon of must.

Store dry enzyme at room temperature, around 25 C° (77 F°), once rehydrated use within a few hours.

Community Q&A

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Why did you choose this?
MoreFlavor Store
Like how it releases juice from the wine grapes
Roy A on Sep 7, 2019
I’m in GA and oxidation and heat are prominent
David R on Aug 24, 2018
Like how it releases juice from the wine grapes
Roy A on Sep 7, 2019
Experience
Pete A on Sep 10, 2018
I’m in GA and oxidation and heat are prominent
David R on Aug 24, 2018
Your white winemaking article (need outline please)
Tim B on Aug 21, 2018
olfactory clarity and structure improvement
aromatics release enzime for chardonnay
ALEXEY S on Jul 24, 2018
Experience
Pete A on Sep 10, 2018
Your white winemaking article (need outline please)
Tim B on Aug 21, 2018
Reviews

4.5 / 5.0
2 Reviews
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Cuvee Blanc
This stuff really works. My Riesling finally has that elusive tang nothing else has been able to bring out. Wow!
November 7, 2018
Purchased
1 year ago
5 day cold soak
Cold soaked Chardonnay 548 for 5 days at 50 F , no sulfides.
Fermented at 59 F in open top for 90 days on skins no sulfides.
Aroma is strong and complex, flavor opening at 3 months in stainless steel variable tank. Color is clean light yellow with no filtering.
Has a long finish, at tasting room very popular with red wine drinkers.
I like this product for a Natural Wine.
I Highly Recommend.
C.
January 24, 2018
Purchased
1 year ago