Specially formulated enzyme preparation for improved color intensity and stability, greater mouthfeel, and enhanced fruity, floral, and spicy flavors in red wine. Dissolve .1 g in 10ml of water per gallon of must. Add to must prior to fermentation.
LALLZYME EX is an enzyme preparation of pectinase with hemi-cellulase and cellulase secondary activities. This preparation was developed to improve the stabilization of color and tannins.
