LAFAZYM enzyme CL (100 g)

Laffort - Lafazym CL enzyme

Lafazym CL is a high-performance clarifying enzyme that accelerates sedimentation in difficult musts with low pH and high pectin content. Furthermore, Lafazym CL reduces energy and handling costs, decreases the volume of solid residue, and ensures a fresher, fruitier profile.

Benefits:

• accelerates clarification: Lafazym CL allows faster clarification of musts with high turbidity and high pectin content, increasing the efficiency of your clarification equipment by 60% while preserving the fruity aroma of the wine;
• allows you to obtain a richer and fruitier wine: less energy consumption and less handling costs with the Lafazym CL which ensures rapid sedimentation of solid residues while optimizing mechanical treatments such as centrifugation and filtration;
• increases yield, improves profits: reduces the volume of solid residues by about 50%, which increases juice yield: this adds to the amount of flowering must, which increases profits;
• makes the taste more stable: Lafazym CL makes the wine fresher and fruitier because it limits the release of volatile phenolic precursors ensuring better taste stability and avoiding the extraction of vegetal aromas;
• Accelerates the clarification of difficult musts: Lafazym CL is a high-performance clarifying enzyme capable of accelerating the sedimentation of difficult musts with low pH and high pectin content. Furthermore, Lafazym CL reduces energy and handling costs, decreases the volume of solid residue, and ensures a fresher, fruitier profile.

Doses moyennes Laffort - Lafazym CL enzyme:

• 0.5 to 2 g/hL for racking musts and clarifying drained musts.
• From 2 to 4 g/hL for the treatment of red presses.

Packaging: 100 g