Lallzyme HC, a mixture of poly-galacturonase, pectin esterase and pectin lyase, each providing a complementary action in the breakdown of the complex pectin molecule.
A highly concentrated preparation, which allows low dosage rates and speedy action.
HC is a highly purified enzyme, free of cinnamyl esterase (catalyses the unfavourable release of vinyl-phenol precursors).
Available in water soluble crystalline form. Add to grape must/juice at a rate of 0.5 – 1.0g/hL juice.
Red WineClick here to view the full Lallzyme brochure
Lallzyme HC Enzyme (100g)