White and rosé must settling can be pretty challenging, especially under certain difficult conditions, such as low temperatures, high total pectin content, botrytised grapes or low pH.

LALLZYME C-MAX™ is a micro-granulated preparation of enzymes derived from Aspergillus niger. Due to its high concentration, richness and complexity of enzyme activities, LALLZYME C-MAX™ enhances settling, clarification and pressing for white and rosé musts. Its primary enzymatic activities help break down pectins in the must quickly and efficiently.

LALLZYME C-MAX™ makes the settling process smoother and quicker. It results in faster clarification, compacter lees, and overall improved must quality, and is particularly beneficial when dealing with certain difficult-to-process grape varietals.