Top of the page

LALLZYME KP-CLAR™ Enzyme 1 kg

Item No. 16210
Price $90
Per Each
Excl. Tax
Available
Each

Description

Kosher for Passover clarification enzyme

LALLZYME KP-CLAR™ is a versatile enzyme that can be used on juice or wine to improve clarification.
  • When added to juice it decreases turbidity and improves settling
  • Can be used for static settling or flotation in the juice phase
  • Improves yields and results in compact lees
  • Can be added post-fermentation to improve processing including filtration
  • In juice, use during settling until desired level of clarity is achieved. In wine, conduct trials to determine contact time, dosage required, and efficacy
  • Highly concentrated pectinase with main and side chain activities

Add to: Pressed juice, thermos-treated juice, or wine
Impact: Clarification (static or flotation)
Format: Liquid
Frequently used in: Whites, roses, reds (heat-treated)

Recommended Dosage: 1–4ml/hL (38-150mL/1000 gal)
Usage: Dilute KP-Clar to approximately 10% solution in cool water. Add to the grapes when filling the press or to the press pan/settling tank. Can be added to thermo-treated must.
Storage: Dated expiration. Store refrigerated at 39-47F (4-8C). Keep tightly sealed and refrigerated once opened.

Downloads

LALLZYME KP-CLAR - Allergen Statement
LALLZYME KP-CLAR - Food Safety Statement
LALLZYME KP-CLAR - Non-GMO Statement
LALLZYME KP-CLAR - Safety Data Sheet
LALLZYME KP-CLAR - Technical Data Sheet

LALLZYME KP-CLAR™ Enzyme 1 kg

Item No. 16210
Price $90
Per Each
Excl. Tax
Available
Each

Kosher for Passover clarification enzyme

LALLZYME KP-CLAR™ is a versatile enzyme that can be used on juice or wine to improve clarification.
  • When added to juice it decreases turbidity and improves settling
  • Can be used for static settling or flotation in the juice phase
  • Improves yields and results in compact lees
  • Can be added post-fermentation to improve processing including filtration
  • In juice, use during settling until desired level of clarity is achieved. In wine, conduct trials to determine contact time, dosage required, and efficacy
  • Highly concentrated pectinase with main and side chain activities

Add to: Pressed juice, thermos-treated juice, or wine
Impact: Clarification (static or flotation)
Format: Liquid
Frequently used in: Whites, roses, reds (heat-treated)

Recommended Dosage: 1–4ml/hL (38-150mL/1000 gal)
Usage: Dilute KP-Clar to approximately 10% solution in cool water. Add to the grapes when filling the press or to the press pan/settling tank. Can be added to thermo-treated must.
Storage: Dated expiration. Store refrigerated at 39-47F (4-8C). Keep tightly sealed and refrigerated once opened.

Downloads

LALLZYME KP-CLAR - Allergen Statement
LALLZYME KP-CLAR - Food Safety Statement
LALLZYME KP-CLAR - Non-GMO Statement
LALLZYME KP-CLAR - Safety Data Sheet
LALLZYME KP-CLAR - Technical Data Sheet