Good for 8 gallons. Specially formulated enzyme preparation for improved color intensity and stability, greater mouthfeel, and enhanced fruity, floral, spicy flavors in wine. Used primarily in red wines for the aforementioned reasons, it can also be used in white wines for increased extraction. This preparation aids in the extraction, then stabilization of water soluble phenols found in cells of grape skins. To use: dissolve Lallzyme EX into a sufficient amount of water (usual ration is 1:100) and add to must Add with your other additions prior to onset of fermentation.
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