Lallzyme Cuvee Blanc (0.8g)

Create greater mouthfeel and complex aromatics when doing a cold soak with white grapes. Minimum contact time is 4 hours, with 6-12 hours working best. The must should be kept below 55F and you should add 50ppm SO2 addition at the crush.

Usage: 0.1 grams per gallon of must.