Lallzyme Cuvee Blanc™ White Wine Enzyme - 10 g
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Lallzyme Cuvee Blanc™ White Wine Enzyme is a blend of pectinases with glycosidase activity. The pectinase assists in the maceration of grape skins and ultimate yield from your grapes while the glycosidase activity enhances aromatic complexity.
How to Use
- This 10 grams treats about 1000 lbs. Use on crushed grape must, not juice.
How To Use
- Crush the grapes and sulfite the must. Let stand 20 minutes. Add the 10 g of Cuvee Blanc™ to one liter of distilled water or grape juice, stir into the must. Macerate for 2-12 hours, ideally at cool temperatures of 41-54° F. Press as usual.
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All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.
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