Lallzyme EX-V Pectinase (100g)

Lallzyme EX-V has a specific action on both grape cell walls and cell membranes. This action allows for a complete and rapid release of anthocyanins and a more efficient release of tannins leading to stable anthocyanitannin bonding. The end result of this bonding is a more structured wine with deep, stable colour. Aromatic profile analysis indicates that Lallzyme EV increases the release of aromatic compounds, while respecting the varietal characteristics of the grape. To Use: Dissolve Lallzyme EX-V in 10 times its weight in water, gently stir and allow to sit for a few minutes. Then, add to the crushed grapes at the beginning of maceration or the onset of cold soak.