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Lallzyme C-Max ™is a micro-granulated enzyme preparation, obtained from Aspergillus niger, for white and rosé juice static settling.
The main enzyme activities, pectin lyase, pectin methyl-esterase and polygalacturonase, are naturally combined with secondary activities that actively contribute to complete and fast hydrolysis of pectins.
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.
The primary benefit is an overall improvement in juice quality, combined with rapid and compact lees settling resulting in improved wine quality.
-Fast and complete
-Active also under extreme conditions of low pH, low temperature or high pectin content
-Rapid and compact lees settling
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)