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Lallzyme Cuvee Blanc
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Enzyme for maceration/skin contact when dealing with White Wine grapes. This enzyme will give greater mouthfeel and more complex aromatics than without. Minimum contact time is 4 hours, however, 6-12 hours is best. If you macerate more than 4 hours, you will need to keep the temp. of the must below 55 F and do an SO2 addition at the crush. Dose rate is .1 grams per gallon of must.

Store dry enzyme at room temperature, around 25 C° (77 F°), once rehydrated use within a few hours.

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5 day cold soak
Cold soaked Chardonnay 548 for 5 days at 50 F , no sulfides.
Fermented at 59 F in open top for 90 days on skins no sulfides.
Aroma is strong and complex, flavor opening at 3 months in stainless steel variable tank. Color is clean light yellow with no filtering.
Has a long finish, at tasting room very popular with red wine drinkers.
I like this product for a Natural Wine.
I Highly Recommend.
January 24, 2018
5 months ago