Enzyme Lafazym CL (100 g)

Laffort - Lafazym CL enzyme

Lafazym CL is the enzyme with a high clarification capacity that accelerates sedimentation in difficult musts with a low pH and high pectin content. In addition, Lafazym CL lowers energy and handling costs, reduces the volume of solid residues and ensures a fresher, fruitier profile.

Benefits:

• speeds up clarification: Lafazym CL enables 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: lower energy consumption and less handling costs with Lafazym CL, which ensures fast sedimentation of solid residues while optimising mechanical treatments such as centrifugation and filtration;
• increases yield, improves profits: reduces the volume of solid residues by about 50%, which increases the juice yield: this adds to the quantity of must bloom, increasing profits;
• makes the taste more stable: Lafazym CL makes the wine fresher and fruitier as it limits the release of volatile phenol precursors ensuring better taste stability and avoiding the extraction of plant aromas;
• accelerates the clarification of difficult musts: Lafazym CL is the enzyme with a high clarification capacity, able to accelerate sedimentation in difficult musts with a low pH and a high pectin content. In addition, Lafazym CL lowers energy and handling costs, reduces the volume of solid residues and ensures a fresher, fruitier profile.

Average doses Laffort - Lafazym CL enzyme:

• 0.5 to 2 g/hL for must racking and clarification of draining musts.
• From 2 to 4 g/hL for treating red presses.

Packaging: 100 g

Consult our product datasheet - Safety data sheet