Enolzyme Clar L 0.1 kg

Liquid specific pectinase for rapid static clarification and flotation of white and rosé musts. The product is also recommended for the production of pálinka. Dosage: wines: 0.5-2 g/hl, pálinka: 2-5 g/hl

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Liquid enzymatic preparation, for must and wine clarification, derived from selected strains of Aspergillus sp. Containing pectinases activities.

INSTRUCTIONS FOR USE

Dosage: 0.5-2 g per hectoliter (hL) of must.

Dilute the enzyme in an adequate amount (avg. 1 in 10) of water or grape must to allow an even distribution in the whole quantity of grapes.

STORAGE & SHELF LIFE

Store in a cool and dry place, preferably between 4 and 8°C (39 - 46°F).

Shelf life: 3 years in original sealed packaging.