Logo
 
MoreBeer!
Lallzyme Cuvee Blanc

Lallzyme Cuvee Blanc

Please select from the following option(s) to see pricing and availability.
Weight: 
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

Start typing your question and we'll check if it was already asked and answered. Learn More
Browse 1 question Browse 1 question and 1 answer
Why did you choose this?
MoreFlavor Store
for white must clarification
William S on Sep 19, 2022
for white must clarification
William S on Sep 19, 2022
Reviews

There are no reviews for this item. Write Review