{"title":"Crush Enzymes","description":"","products":[{"product_id":"lallzyme-fermentation-enzyme-early-drinking-red-wines","title":"Lallzyme EX","description":"\u003carticle class=\"text-token-text-primary w-full\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-74\" dir=\"auto\"\u003e\r\n\t\u003cdiv class=\"text-base my-auto mx-auto py-5 [--thread-content-margin:--spacing(4)] @[37rem]:[--thread-content-margin:--spacing(6)] @[72rem]:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\r\n\t\t\u003cdiv class=\"[--thread-content-max-width:32rem] @[34rem]:[--thread-content-max-width:40rem] @[64rem]:[--thread-content-max-width:48rem] mx-auto flex max-w-(--thread-content-max-width) flex-1 text-base gap-4 md:gap-5 lg:gap-6 group\/turn-messages focus-visible:outline-hidden\" tabindex=\"-1\"\u003e\r\n\t\t\t\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn\"\u003e\r\n\t\t\t\t\u003cdiv class=\"relative flex-col gap-1 md:gap-3\"\u003e\r\n\t\t\t\t\t\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\r\n\t\t\t\t\t\t\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" data-message-author-role=\"assistant\" data-message-id=\"d7a896bd-2e02-43b2-a695-8affe805ce23\" data-message-model-slug=\"gpt-4o\" dir=\"auto\"\u003e\r\n\t\t\t\t\t\t\t\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\r\n\t\t\t\t\t\t\t\t\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light\"\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"89\" data-start=\"0\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"89\" data-start=\"0\"\u003eLallzyme EX – Enzyme for Enhanced Color and Juice Release in Early-Drinking Red Wines\u003c\/strong\u003e\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cul data-end=\"486\" data-start=\"91\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"164\" data-start=\"91\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"164\" data-start=\"93\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tImproves color extraction while preserving soft, approachable tannins\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"244\" data-start=\"165\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"244\" data-start=\"167\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tIncreases free-run and press juice yield by breaking down cell wall pectins\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"323\" data-start=\"245\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"323\" data-start=\"247\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tEnhances clarification and reduces solids for easier pressing and settling\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"397\" data-start=\"324\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"397\" data-start=\"326\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tSupports smooth mouthfeel in red wines intended for early consumption\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"486\" data-start=\"398\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"486\" data-start=\"400\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tBalanced enzyme activity preserves varietal fruit while aiding extraction efficiency\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/ul\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1135\" data-start=\"488\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tLallzyme EX is a gentle maceration enzyme developed by Lallemand for red wine fermentations where balance, early drinkability, and clean extraction are key. Its primary function is to degrade grape skin cell walls through pectinase and hemicellulase activity, improving juice yield and the release of color compounds without promoting aggressive tannin extraction. This makes it particularly well-suited for light- to medium-bodied red wines or warm-climate varietals where managing tannin levels is critical. EX helps clarify must, improve press efficiency, and support the production of soft, fruit-driven wines that are ready for market sooner.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1583\" data-start=\"1137\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1190\" data-start=\"1137\"\u003eComparison to Other Lallemand Maceration Enzymes:\u003c\/strong\u003e\u003cbr data-end=\"1193\" data-start=\"1190\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tCompared to \u003cstrong data-end=\"1422\" data-start=\"1414\"\u003eEX-V\u003c\/strong\u003e, which targets \u003cstrong data-end=\"1478\" data-start=\"1438\"\u003etannin structure and aging potential\u003c\/strong\u003e, EX is better for \u003cstrong data-end=\"1523\" data-is-only-node=\"\" data-start=\"1497\"\u003efresh, youthful styles\u003c\/strong\u003e that prioritize fruit expression and roundness. In summary:\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cul data-end=\"1796\" data-start=\"1585\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"1657\" data-start=\"1585\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1657\" data-start=\"1587\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1593\" data-start=\"1587\"\u003eEX\u003c\/strong\u003e = best for early-release reds, softer tannins, moderate color\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"1711\" data-start=\"1658\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1711\" data-start=\"1660\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1668\" data-start=\"1660\"\u003eEX-V\u003c\/strong\u003e = ideal for structure and age-worthines\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/ul\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"2063\" data-start=\"1798\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1810\" data-start=\"1798\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"1813\" data-start=\"1810\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tDilute Lallzyme EX in 10 times its weight of chlorine-free water. Add to crushed grapes or must at the start of fermentation. Mix well to ensure even distribution. Best activity between 20–30°C. Avoid use below 10°C or after fermentation is complete.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"2255\" data-start=\"2065\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"2080\" data-start=\"2065\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"2083\" data-start=\"2080\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tRecommended dosage: 20–30 grams per ton of grapes\u003cbr data-end=\"2135\" data-start=\"2132\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t= 0.44–0.66 grams per hectoliter (assuming 450 L\/ton)\u003cbr data-end=\"2191\" data-start=\"2188\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t= 0.0044–0.0066 grams per liter\u003cbr data-end=\"2225\" data-start=\"2222\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t= 0.017–0.025 grams per gallon\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"2454\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"2257\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tUse the lower range for softer grapes or longer macerations. Use higher rates when working with firmer-skinned varieties or short fermentations where improved extraction and juice yield are needed.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\u003c\/div\u003e\r\n\t\t\u003c\/div\u003e\r\n\t\u003c\/div\u003e\r\n\u003c\/article\u003e\r\n\u003cdiv aria-hidden=\"true\" class=\"pointer-events-none h-px w-px\" data-edge=\"true\"\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"0.8 g","offer_id":51913796452641,"sku":"AD351","price":2.39,"currency_code":"USD","in_stock":true},{"title":"8 g","offer_id":51913796485409,"sku":"AD351B","price":6.99,"currency_code":"USD","in_stock":true},{"title":"100 g","offer_id":51913796518177,"sku":"AD351C","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13713.jpg?v=1760698166"},{"product_id":"lallzyme-cuvee-blanc-fermentation-enzyme-white-wines","title":"Lallzyme Cuvee Blanc | Fermentation Enzyme for White Wines","description":"\u003cp data-end=\"92\" data-start=\"0\"\u003e\r\n\t\u003cstrong data-end=\"92\" data-start=\"0\"\u003eLallzyme Cuvee Blanc – Enzyme for Aroma Release and Finesse in White and Sparkling Wines\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul data-end=\"483\" data-start=\"94\"\u003e\r\n\t\u003cli data-end=\"171\" data-start=\"94\"\u003e\r\n\t\t\u003cp data-end=\"171\" data-start=\"96\"\u003e\r\n\t\t\tEnhances aroma expression by unlocking bound terpene and thiol precursors\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"251\" data-start=\"172\"\u003e\r\n\t\t\u003cp data-end=\"251\" data-start=\"174\"\u003e\r\n\t\t\tImproves clarification and filterability through efficient pectin breakdown\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"321\" data-start=\"252\"\u003e\r\n\t\t\u003cp data-end=\"321\" data-start=\"254\"\u003e\r\n\t\t\tIncreases finesse and texture by gently releasing polysaccharides\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"398\" data-start=\"322\"\u003e\r\n\t\t\u003cp data-end=\"398\" data-start=\"324\"\u003e\r\n\t\t\tIdeal for varietal whites and sparkling base wines where delicacy is key\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"483\" data-start=\"399\"\u003e\r\n\t\t\u003cp data-end=\"483\" data-start=\"401\"\u003e\r\n\t\t\tBalanced glycosidase activity preserves freshness without compromising stability\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"1117\" data-start=\"485\"\u003e\r\n\tLallzyme Cuvee Blanc is a highly specific enzyme developed by Lallemand for the production of elegant, aromatic white and sparkling wines. It offers a delicate balance of pectinase and glycosidase activity that breaks down grape cell walls to improve clarification while simultaneously releasing aroma precursors trapped in glycosidic form. This selective activity enhances varietal expression—especially in terpene- and thiol-rich varieties—without producing off-flavors or excessive bitterness. The result is a wine with lifted aromatics, better mouthfeel, and improved stability, ideal for styles requiring precision and finesse.\u003c\/p\u003e\r\n\u003cp data-end=\"1525\" data-start=\"1119\"\u003e\r\n\t\u003cstrong data-end=\"1131\" data-start=\"1119\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"1134\" data-start=\"1131\"\u003e\r\n\tDilute Lallzyme Cuvee Blanc in 10 times its weight of chlorine-free water. Add to juice or wine at the preferred stage—either pre-fermentation for aroma release and settling, or post-fermentation for finishing and clarification. Ensure even distribution by mixing thoroughly. Optimal temperature range is 12–20°C. Avoid use below 10°C or in combination with bentonite or SO₂ during addition.\u003c\/p\u003e\r\n\u003cp data-end=\"1652\" data-start=\"1527\"\u003e\r\n\t\u003cstrong data-end=\"1542\" data-start=\"1527\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"1545\" data-start=\"1542\"\u003e\r\n\tRecommended dosage: 2–4 grams per hectoliter\u003cbr data-end=\"1592\" data-start=\"1589\"\u003e\r\n\t= 0.02–0.04 grams per liter\u003cbr data-end=\"1622\" data-start=\"1619\"\u003e\r\n\t= 0.076–0.151 grams per gallon\u003c\/p\u003e\r\n\u003cp data-end=\"1926\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"1654\"\u003e\r\n\tUse 2 g\/hL for lighter aromatics or wines already showing good varietal character. Increase to 4 g\/hL in more neutral juices or when maximizing aromatic potential is desired. Allow adequate contact time—typically 24 to 48 hours—depending on the winemaking stage and style.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"0.8 g","offer_id":51913796911393,"sku":"AD353","price":2.99,"currency_code":"USD","in_stock":true},{"title":"8 g","offer_id":51913796944161,"sku":"AD353A","price":9.49,"currency_code":"USD","in_stock":true},{"title":"100 g","offer_id":51913796976929,"sku":"AD353B","price":58.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13718.jpg?v=1760680107"},{"product_id":"lallzyme-cmax","title":"Lallzyme C-Max |","description":"\u003cul data-end=\"536\" data-start=\"115\"\u003e\r\n\t\u003cli data-end=\"210\" data-start=\"115\"\u003e\r\n\t\t\u003cp data-end=\"210\" data-start=\"117\"\u003e\r\n\t\t\tEnhances clarification and static settling of white and rosé musts under extreme conditions\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"303\" data-start=\"211\"\u003e\r\n\t\t\u003cp data-end=\"303\" data-start=\"213\"\u003e\r\n\t\t\tActive and fast depectinisation at low temperature, low pH, or high total pectin content\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"376\" data-start=\"304\"\u003e\r\n\t\t\u003cp data-end=\"376\" data-start=\"306\"\u003e\r\n\t\t\tProduces rapid, compact lees and improves juice quality consistently\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"453\" data-start=\"377\"\u003e\r\n\t\t\u003cp data-end=\"453\" data-start=\"379\"\u003e\r\n\t\t\tRequires lower dosage for effective results compared to standard enzymes\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"536\" data-start=\"454\"\u003e\r\n\t\t\u003cp data-end=\"536\" data-start=\"456\"\u003e\r\n\t\t\tCinnamyl-esterase-free pectinase blend minimizes ethylphenol precursor release\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"1191\" data-start=\"538\"\u003e\r\n\tLallzyme C-MAX™ is a micro-granulated pectolytic enzyme derived from \u003cem data-end=\"626\" data-start=\"607\"\u003eAspergillus niger\u003c\/em\u003e, formulated for use in white and rosé wine production where settling conditions may be difficult. With high activities of pectin lyase, pectin methyl esterase, and polygalacturonase, it provides fast, efficient breakdown of pectin, even at low temperatures (as low as 8 °C \/ 46 °F) or low pH. Its action reduces must viscosity, speeds up clarification, and generates compact, easy-to-rack lees. Because it contains no cinnamyl esterase, Lallzyme C-MAX™ also limits the formation of ethylphenol precursors, contributing to cleaner, more varietally expressive wines.\u003c\/p\u003e\r\n\u003cp data-end=\"1526\" data-start=\"1193\"\u003e\r\n\t\u003cstrong data-end=\"1214\" data-start=\"1193\"\u003eProtocol for Use:\u003c\/strong\u003e\u003cbr data-end=\"1217\" data-start=\"1214\"\u003e\r\n\tAdd after pressing or directly into the settling tank. Dilute the enzyme in 10 times its weight in water or juice before use. Mix thoroughly for uniform distribution. Do not add bentonite during enzyme treatment. Clarification typically completes within 24 hours depending on temperature and juice conditions.\u003c\/p\u003e\r\n\u003cp data-end=\"1546\" data-start=\"1528\"\u003e\r\n\t\u003cstrong data-end=\"1544\" data-start=\"1528\"\u003eUsage Rates:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul data-end=\"1742\" data-start=\"1547\"\u003e\r\n\t\u003cli data-end=\"1638\" data-start=\"1547\"\u003e\r\n\t\t\u003cp data-end=\"1638\" data-start=\"1549\"\u003e\r\n\t\t\tStandard conditions (\u0026gt;12 °C \/ 54 °F): 0.5–1.0 g\/hL = 0.005–0.01 g\/L = 0.019–0.038 g\/gal\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"1742\" data-start=\"1639\"\u003e\r\n\t\t\u003cp data-end=\"1742\" data-start=\"1641\"\u003e\r\n\t\t\tCold or high-pectin conditions (8–12 °C \/ 46–54 °F): 1.0–2.0 g\/hL = 0.01–0.02 g\/L = 0.038–0.076 g\/gal\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"1864\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"1744\"\u003e\r\n\tStore in original sealed packaging at 5–15 °C (41–59 °F) in a dry place. Suitable for organic and vegan wine production.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"0.6 g","offer_id":51913797009697,"sku":"AD354","price":2.89,"currency_code":"USD","in_stock":true},{"title":"6 g","offer_id":51913797042465,"sku":"AD354A","price":9.29,"currency_code":"USD","in_stock":true},{"title":"250 g","offer_id":51913797075233,"sku":"AD354B","price":134.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/37334.png?v=1760666358"},{"product_id":"lallzyme-exv-fermentation-enzyme-structured-red-wines","title":"Lallzyme EX-V™ | Fermentation Enzyme For Structured Red Wines","description":"\u003cp data-end=\"92\" data-start=\"0\"\u003e\r\n\t\u003cstrong data-end=\"92\" data-start=\"0\"\u003eLallzyme EX-V – Enzyme for Structured Red Wines with Enhanced Color and Tannin Stability\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul data-end=\"485\" data-start=\"94\"\u003e\r\n\t\u003cli data-end=\"179\" data-start=\"94\"\u003e\r\n\t\t\u003cp data-end=\"179\" data-start=\"96\"\u003e\r\n\t\t\tExtracts color and tannins with improved integration for wines destined for aging\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"249\" data-start=\"180\"\u003e\r\n\t\t\u003cp data-end=\"249\" data-start=\"182\"\u003e\r\n\t\t\tPromotes stable anthocyanin-tannin bonding for long-lasting color\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"314\" data-start=\"250\"\u003e\r\n\t\t\u003cp data-end=\"314\" data-start=\"252\"\u003e\r\n\t\t\tEnhances mouthfeel, midpalate weight, and structural balance\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"398\" data-start=\"315\"\u003e\r\n\t\t\u003cp data-end=\"398\" data-start=\"317\"\u003e\r\n\t\t\tImproves juice yield and reduces solids through efficient cell wall degradation\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"485\" data-start=\"399\"\u003e\r\n\t\t\u003cp data-end=\"485\" data-start=\"401\"\u003e\r\n\t\t\tBalanced enzyme activity supports both extraction and finesse in premium red wines\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"1163\" data-start=\"487\"\u003e\r\n\tLallzyme EX-V is a precision enzyme blend developed by Lallemand for red wine fermentations where structure, balance, and ageability are desired. It combines strong pectolytic activity with targeted cellulase and hemicellulase functions to break down grape skin cell walls, facilitating the release of anthocyanins and seed-derived tannins in a controlled, integrative manner. EX-V is ideal for varietals with moderate to firm skins or when crafting red wines intended for barrel aging, as it enhances phenolic complexity without over-extracting bitterness or astringency. Wines fermented with EX-V tend to show refined texture, vivid color, and excellent long-term stability.\u003c\/p\u003e\r\n\u003cp data-end=\"1592\" data-start=\"1165\"\u003e\r\n\t\u003cstrong data-end=\"1218\" data-start=\"1165\"\u003eComparison to Other Lallemand Maceration Enzymes:\u003c\/strong\u003e\u003cbr data-end=\"1221\" data-start=\"1218\"\u003e\r\n\tCompared to \u003cstrong data-end=\"1239\" data-start=\"1233\"\u003eEX\u003c\/strong\u003e, which is best for early-drinking, fruit-forward reds, \u003cstrong data-end=\"1354\" data-start=\"1295\"\u003eEX-V is designed for more structured, age-worthy styles\u003c\/strong\u003e with higher tannin and color stability. \u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli data-end=\"1592\" data-start=\"1165\"\u003e\r\n\t\t\u003cstrong data-end=\"1602\" data-start=\"1596\"\u003eEX\u003c\/strong\u003e = softer, fruit-driven reds for early release\u003c\/li\u003e\r\n\t\u003cli data-end=\"1592\" data-start=\"1165\"\u003e\r\n\t\t\u003cstrong data-end=\"1661\" data-start=\"1653\"\u003eEX-V\u003c\/strong\u003e = structured, balanced reds with aging potential\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"2079\" data-start=\"1797\"\u003e\r\n\t\u003cstrong data-end=\"1809\" data-start=\"1797\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"1812\" data-start=\"1809\"\u003e\r\n\tDilute Lallzyme EX-V in 10 times its weight of chlorine-free water. Add to crushed grapes or must at the beginning of fermentation. Mix thoroughly for even dispersion. Optimal temperature range: 20–30°C. Avoid adding below 10°C or after alcoholic fermentation begins.\u003c\/p\u003e\r\n\u003cp data-end=\"2271\" data-start=\"2081\"\u003e\r\n\t\u003cstrong data-end=\"2096\" data-start=\"2081\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"2099\" data-start=\"2096\"\u003e\r\n\tRecommended dosage: 30–40 grams per ton of grapes\u003cbr data-end=\"2151\" data-start=\"2148\"\u003e\r\n\t= 0.66–0.88 grams per hectoliter (assuming 450 L\/ton)\u003cbr data-end=\"2207\" data-start=\"2204\"\u003e\r\n\t= 0.0066–0.0088 grams per liter\u003cbr data-end=\"2241\" data-start=\"2238\"\u003e\r\n\t= 0.025–0.033 grams per gallon\u003c\/p\u003e\r\n\u003cp data-end=\"2536\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"2273\"\u003e\r\n\tUse the lower end of the range for moderately structured fruit or extended maceration. Use the higher range for tighter-skinned grapes, shorter fermentations, or when greater phenolic extraction and color stability are required for barrel-aged or long-lived reds.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"0.6 g","offer_id":51914062922017,"sku":"AD358A","price":2.89,"currency_code":"USD","in_stock":true},{"title":"6 g","offer_id":51914062954785,"sku":"AD358B","price":7.99,"currency_code":"USD","in_stock":true},{"title":"100 g","offer_id":51914062987553,"sku":"AD358C","price":55.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51914063020321,"sku":"AD358D","price":155.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13712.jpg?v=1760673542"},{"product_id":"scottzyme-hc","title":"Scottzyme HC","description":"\u003cp\u003e\r\n\tScottzyme HC is a blend of assorted enzymes designed to increase yield in apple, pear, stone fruits, and wetter grapes (such as concords). This enzyme will assist in breaking down the fruit you work with to help extract more flavor and juice, as well as improving filterability and overall clarity. This Scottzyme works best in conjunction with PEC5L.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"1 oz.","offer_id":51914160668961,"sku":"AD360A","price":13.99,"currency_code":"USD","in_stock":true},{"title":"8 oz.","offer_id":51914160701729,"sku":"AD360B","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/10646.jpg?v=1760687614"},{"product_id":"scottzyme-ks-difficult-wines-pec5l","title":"Scottzyme KS","description":"\u003cp data-end=\"98\" data-start=\"0\"\u003e\r\n\t\u003cstrong data-end=\"98\" data-start=\"0\"\u003ecottzyme KS – High-Power Enzyme for Complex Pectin Breakdown in Red, White, and Problem Wines\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul data-end=\"512\" data-start=\"100\"\u003e\r\n\t\u003cli data-end=\"182\" data-start=\"100\"\u003e\r\n\t\t\u003cp data-end=\"182\" data-start=\"102\"\u003e\r\n\t\t\tBreaks down complex, highly esterified pectins that standard pectinases cannot\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"270\" data-start=\"183\"\u003e\r\n\t\t\u003cp data-end=\"270\" data-start=\"185\"\u003e\r\n\t\t\tEnhances clarification, settling, and filterability in challenging juices and wines\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"366\" data-start=\"271\"\u003e\r\n\t\t\u003cp data-end=\"366\" data-start=\"273\"\u003e\r\n\t\t\tBoosts juice and wine yield by improving extraction from thick-skinned or high-pectin fruit\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"450\" data-start=\"367\"\u003e\r\n\t\t\u003cp data-end=\"450\" data-start=\"369\"\u003e\r\n\t\t\tIdeal for problem fermentations or hazy wines that resist fining and filtration\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"512\" data-start=\"451\"\u003e\r\n\t\t\u003cp data-end=\"512\" data-start=\"453\"\u003e\r\n\t\t\tPerforms well at low temperatures and in a broad pH range\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"1198\" data-start=\"514\"\u003e\r\n\tScottzyme KS is a specialized pectolytic enzyme designed to break down complex pectin structures found in high-pectin varietals and difficult ferments. While standard enzymes like PEC5L target simple soluble pectins, KS is formulated with enhanced side-chain cleaving activity that attacks esterified pectins and heavily branched structures. This makes it particularly effective on cultivars like Pinot Gris, Riesling, Gewürztraminer, Muscat, and in juice or wine where haze persists despite prior enzymatic treatment. KS improves clarification, tightens lees, increases press and wine yields, and boosts filtration efficiency—especially in wines that defy typical settling protocols.\u003c\/p\u003e\r\n\u003cp data-end=\"1837\" data-start=\"1200\"\u003e\r\n\t\u003cstrong data-end=\"1234\" data-start=\"1200\"\u003eComparison to Scottzyme PEC5L:\u003c\/strong\u003e\u003cbr data-end=\"1237\" data-start=\"1234\"\u003e\r\n\tScottzyme \u003cstrong data-end=\"1256\" data-start=\"1247\"\u003ePEC5L\u003c\/strong\u003e is a fast-acting general-purpose pectinase for typical clarification tasks, such as settling and flotation of white and rosé juices. It’s ideal for clean juice production from standard grapes and most fruit wines. In contrast, \u003cstrong data-end=\"1534\" data-start=\"1484\"\u003eKS is the go-to choice when PEC5L isn’t enough\u003c\/strong\u003e—it’s stronger on stubborn, esterified pectins and delivers better results with problematic varieties or ferments that remain hazy even after PEC5L. While PEC5L is excellent for fast juice prep, \u003cstrong data-end=\"1770\" data-start=\"1729\"\u003eKS excels in the most difficult cases\u003c\/strong\u003e, including post-fermentation haze and challenging press fractions.\u003c\/p\u003e\r\n\u003cp data-end=\"2102\" data-start=\"1839\"\u003e\r\n\t\u003cstrong data-end=\"1851\" data-start=\"1839\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"1854\" data-start=\"1851\"\u003e\r\n\tDilute Scottzyme KS in 10 times its volume of chlorine-free water or juice. Add to must, juice, or wine and mix well. Suitable for use before or after fermentation. Do not add simultaneously with bentonite or high SO₂. Works effectively at 10–20°C.\u003c\/p\u003e\r\n\u003cp data-end=\"2241\" data-start=\"2104\"\u003e\r\n\t\u003cstrong data-end=\"2119\" data-start=\"2104\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"2122\" data-start=\"2119\"\u003e\r\n\tRecommended dosage: 1.5–4.0 mL per 1000 lb of fruit or 0.075–0.2 mL per gallon\u003cbr data-end=\"2203\" data-start=\"2200\"\u003e\r\n\t= approximately 0.02–0.05 mL per liter\u003c\/p\u003e\r\n\u003cp data-end=\"2456\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"2243\"\u003e\r\n\tUse lower rates for moderate haze and extended contact time. Use higher rates in cold settling, high-pectin juices, or persistent post-fermentation hazes. Allow 4–24 hours of contact time depending on application.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"1 oz.","offer_id":51914160800033,"sku":"AD362A","price":14.99,"currency_code":"USD","in_stock":false},{"title":"8 oz.","offer_id":51914160832801,"sku":"AD362B","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/10648.jpg?v=1760643762"},{"product_id":"scottzyme-pec5l-pectinase-add-juice-increases-yield","title":"Scottzyme Pec5L","description":"\u003cdiv class=\"sr-only\"\u003e\r\n\t\u003cstrong data-end=\"76\" data-start=\"0\"\u003eScottzyme PEC5L – Pectinase Enzyme for Enhanced Settling and Juice Yield\u003c\/strong\u003e\n\u003c\/div\u003e\r\n\u003cdiv class=\"text-base my-auto mx-auto py-5 [--thread-content-margin:--spacing(4)] @[37rem]:[--thread-content-margin:--spacing(6)] @[72rem]:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\r\n\t\u003cdiv class=\"[--thread-content-max-width:32rem] @[34rem]:[--thread-content-max-width:40rem] @[64rem]:[--thread-content-max-width:48rem] mx-auto flex max-w-(--thread-content-max-width) flex-1 text-base gap-4 md:gap-5 lg:gap-6 group\/turn-messages focus-visible:outline-hidden\" tabindex=\"-1\"\u003e\r\n\t\t\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn\"\u003e\r\n\t\t\t\u003cdiv class=\"relative flex-col gap-1 md:gap-3\"\u003e\r\n\t\t\t\t\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\r\n\t\t\t\t\t\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" data-message-author-role=\"assistant\" data-message-id=\"aad59436-1065-4bb6-8221-dab281ac3be5\" data-message-model-slug=\"gpt-4o\" dir=\"auto\"\u003e\r\n\t\t\t\t\t\t\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\r\n\t\t\t\t\t\t\t\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light\"\u003e\r\n\t\t\t\t\t\t\t\t\u003cul data-end=\"475\" data-start=\"78\"\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cli data-end=\"158\" data-start=\"78\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"158\" data-start=\"80\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\tRapidly breaks down soluble pectins for faster settling and improved clarity\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cli data-end=\"244\" data-start=\"159\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"244\" data-start=\"161\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\tIncreases free-run and press yield by reducing viscosity and cell wall resistance\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cli data-end=\"307\" data-start=\"245\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"307\" data-start=\"247\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\tImproves flotation efficiency and tightens lees compaction\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cli data-end=\"382\" data-start=\"308\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"382\" data-start=\"310\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\tEffective across a wide pH range and performs well at low temperatures\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cli data-end=\"475\" data-start=\"383\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"475\" data-start=\"385\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\tIdeal for white, rosé, and fruit wines requiring fast clarification and clean separation\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\u003c\/ul\u003e\r\n\t\t\t\t\t\t\t\t\u003cp data-end=\"1142\" data-start=\"477\"\u003e\r\n\t\t\t\t\t\t\t\t\tScottzyme PEC5L is a highly active liquid pectinase enzyme formulated to reduce pectin-related haze and increase processing efficiency in juice production. By breaking down soluble pectins, PEC5L dramatically improves juice release during pressing, reduces must viscosity, and accelerates settling or flotation. The result is clearer juice, more compact lees, and higher overall yield. Its formulation is optimized for cool-temperature performance and a broad pH range, making it a versatile tool in grape and non-grape juice clarification. Unlike general pectinases, PEC5L is designed to act quickly and cleanly, without over-extraction of phenolics or bitterness.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\u003cp data-end=\"1475\" data-start=\"1144\"\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1156\" data-start=\"1144\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"1159\" data-start=\"1156\"\u003e\r\n\t\t\t\t\t\t\t\t\tDilute Scottzyme PEC5L in 10 times its volume of chlorine-free water or juice. Add to must or juice immediately after crushing or during transfer to settling tank. Mix well to ensure even distribution. For flotation, add just before or during the flotation process. Avoid adding at the same time as SO₂ or bentonite.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\u003cp data-end=\"1623\" data-start=\"1477\"\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1492\" data-start=\"1477\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"1495\" data-start=\"1492\"\u003e\r\n\t\t\t\t\t\t\t\t\tRecommended dosage: 1.5–4.0 mL per 1000 lb of fruit or 0.075–0.2 mL per gallon of juice\u003cbr data-end=\"1585\" data-start=\"1582\"\u003e\r\n\t\t\t\t\t\t\t\t\t= approximately 0.02–0.05 mL per liter\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\u003cp data-end=\"1877\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"1625\"\u003e\r\n\t\t\t\t\t\t\t\t\tUse lower rates for clean, low-pectin fruit or warmer temperatures. Use higher rates for pectin-rich grapes, low temperatures, or difficult-to-settle musts. Allow contact time of 2 to 12 hours depending on conditions and desired level of clarification.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\u003c\/div\u003e\r\n\t\t\u003c\/div\u003e\r\n\t\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"1 oz.","offer_id":51914162536737,"sku":"AD361A","price":14.99,"currency_code":"USD","in_stock":true},{"title":"8 oz.","offer_id":51914162569505,"sku":"AD361B","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/10647.jpg?v=1760678032"},{"product_id":"lallzyme-kpclar-clarification-enzyme-pectins-white-rose-wines-cider-1-kg","title":"Lallzyme KP-CLAR™ | Clarification Enzyme For Pectins | White and Rose Wines | Cider | 1 kg","description":"\u003carticle class=\"text-token-text-primary w-full\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-68\" dir=\"auto\"\u003e\r\n\t\u003cdiv class=\"text-base my-auto mx-auto py-5 [--thread-content-margin:--spacing(4)] @[37rem]:[--thread-content-margin:--spacing(6)] @[72rem]:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\r\n\t\t\u003cdiv class=\"[--thread-content-max-width:32rem] @[34rem]:[--thread-content-max-width:40rem] @[64rem]:[--thread-content-max-width:48rem] mx-auto flex max-w-(--thread-content-max-width) flex-1 text-base gap-4 md:gap-5 lg:gap-6 group\/turn-messages focus-visible:outline-hidden\" tabindex=\"-1\"\u003e\r\n\t\t\t\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn\"\u003e\r\n\t\t\t\t\u003cdiv class=\"relative flex-col gap-1 md:gap-3\"\u003e\r\n\t\t\t\t\t\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\r\n\t\t\t\t\t\t\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" data-message-author-role=\"assistant\" data-message-id=\"75f52575-4c9a-4efd-bf25-c717cf7f3dc9\" data-message-model-slug=\"gpt-4o\" dir=\"auto\"\u003e\r\n\t\t\t\t\t\t\t\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\r\n\t\t\t\t\t\t\t\t\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light\"\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"81\" data-start=\"0\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"81\" data-start=\"0\"\u003eLallzyme KP-CLAR – Liquid Enzyme for Fast, Clean Juice and Wine Clarification\u003c\/strong\u003e\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cul data-end=\"474\" data-start=\"83\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"156\" data-start=\"83\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"156\" data-start=\"85\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tBreaks down pectins to improve settling, flotation, and clarification\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"240\" data-start=\"157\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"240\" data-start=\"159\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tIncreases juice yield during pressing by reducing viscosity and colloid content\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"319\" data-start=\"241\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"319\" data-start=\"243\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tProduces compact, tight lees for cleaner racking and better wine stability\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"394\" data-start=\"320\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"394\" data-start=\"322\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tFast-acting at low temperatures, with peak performance between 10–20°C\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"474\" data-start=\"395\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"474\" data-start=\"397\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tLiquid format offers precise dosing and easy integration into juice or wine\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/ul\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1108\" data-start=\"476\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tLallzyme KP-CLAR is a liquid pectolytic enzyme preparation from \u003cem data-end=\"559\" data-start=\"540\"\u003eAspergillus niger\u003c\/em\u003e, designed specifically for clarification of white and rosé juice and wine. Its carefully balanced enzymatic activity rapidly breaks down pectin chains, allowing for more efficient settling, flotation, and filtration. KP-CLAR improves press efficiency, reduces turbidity, and creates tight, easily separated lees—making it ideal for use before fermentation or after, depending on the winemaker’s goals. Unlike some powdered enzymes, its liquid format ensures fast dispersion and accurate dosing, reducing variability and simplifying cellar workflow.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1495\" data-start=\"1110\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tKP-CLAR is also well-suited for cider production. Its ability to break down apple pectins results in clearer juice, improved press yields, and faster settling—whether you're clarifying before fermentation or polishing a finished cider. Its activity profile works well with the high pectin content typical of apples, making it a reliable tool for both commercial and craft cider makers.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1872\" data-start=\"1497\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1509\" data-start=\"1497\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"1512\" data-start=\"1509\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tDilute KP-CLAR in approximately 10 times its weight (or volume) of chlorine-free water or juice. Mix thoroughly and add to must or wine before settling, flotation, or clarification. Distribute evenly by pumping over or mixing gently. Ideal working temperature: 10–20°C. Do not use at temperatures below 8°C. Avoid concurrent additions of bentonite or high SO₂.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1990\" data-start=\"1874\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1889\" data-start=\"1874\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"1892\" data-start=\"1889\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tRecommended dosage: 1–4 mL per hectoliter\u003cbr data-end=\"1936\" data-start=\"1933\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t= 0.01–0.04 mL per liter\u003cbr data-end=\"1963\" data-start=\"1960\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t= 0.038–0.151 mL per gallon\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"2298\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"1992\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tUse lower rates for clean, easily settling juices and higher rates for difficult-to-clarify musts or cider with high pectin content. Allow appropriate contact time based on clarification method (flotation or static settling). For wine or cider polishing, perform bench trials to determine the optimal dose.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\u003c\/div\u003e\r\n\t\t\u003c\/div\u003e\r\n\t\u003c\/div\u003e\r\n\u003c\/article\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"Default Title","offer_id":52555112481057,"sku":"AD681C","price":152.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64063.png?v=1775769032"},{"product_id":"lallzyme-mmx-glucan-hydrolysis-enzyme-100","title":"Lallzyme MMX™ | Glucan Hydrolysis Enzyme | 100 g","description":"\u003ch5\u003e\r\n\t\u003cem\u003e\u003cstrong\u003eBreak down yeast cells and glucans from Botrytis\u003c\/strong\u003e\u003c\/em\u003e\n\u003c\/h5\u003e\r\n\u003cp\u003e\r\n\tLALLZYME MMX™ breaks down filter-clogging glucans that can be present due to the activity of Botrytis or other glucan-producing microorganisms.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tCan be added to wine aging on lees to increase yeast autolysis rates, leading to rounder, fuller-bodied wines\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tCan integrate mouthfeel components by releasing “sweet” peptides\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended contact time is 6-8 weeks\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tPectinase and glucanase act synergistically to improve the clarity and filterability of wines containing glucans from Botrytis\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eAdd to:\u003c\/strong\u003e Difficult to settle\/filter wines post-fermentation\u003cbr\u003e\r\n\t\u003cstrong\u003eImpact:\u003c\/strong\u003e Improved filtration and yeast autolysis\u003cbr\u003e\r\n\t\u003cstrong\u003eFormat:\u003c\/strong\u003e Granular\u003cbr\u003e\r\n\t\u003cstrong\u003eFrequently used in:\u003c\/strong\u003e Reds, whites, rosés\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eRecommended Dosage\u003c\/strong\u003e - Bench trials recommended \u003c\/p\u003e\r\n\u003cp style=\"margin-left: 40px;\"\u003e\r\n\tWine \u0026gt;15°C (59°F): 2.5–3 g\/hL (95–114 g\/1000 gal)\u003c\/p\u003e\r\n\u003cp style=\"margin-left: 40px;\"\u003e\r\n\tWine \u0026lt;15°C (59°F): 3.5–4 g\/hL (135–156 g\/1000 gal)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage: \u003c\/strong\u003eDissolve LALLZYME MMX in 10 times its weight of water, gently stir, allow to sit for a few minutes then add to wine.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eStorage: \u003c\/strong\u003eDated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated use within a few hours.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"Default Title","offer_id":52555112513825,"sku":"AD682C","price":70.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64064.png?v=1775769035"}],"url":"https:\/\/morebeer.mom\/collections\/crush-enzymes.oembed","provider":"MoreBeer!","version":"1.0","type":"link"}