Lallzyme KP-CLAR – Liquid Enzyme for Fast, Clean Juice and Wine Clarification

• Breaks down pectins to improve settling, flotation, and clarification

• Increases juice yield during pressing by reducing viscosity and colloid content

• Produces compact, tight lees for cleaner racking and better wine stability

• Fast-acting at low temperatures, with peak performance between 10–20°C

• Liquid format offers precise dosing and easy integration into juice or wine

Lallzyme KP-CLAR is a liquid pectolytic enzyme preparation from Aspergillus niger, designed specifically for clarification of white and rosé juice and wine. Its carefully balanced enzymatic activity rapidly breaks down pectin chains, allowing for more efficient settling, flotation, and filtration. KP-CLAR improves press efficiency, reduces turbidity, and creates tight, easily separated lees—making it ideal for use before fermentation or after, depending on the winemaker’s goals. Unlike some powdered enzymes, its liquid format ensures fast dispersion and accurate dosing, reducing variability and simplifying cellar workflow.

KP-CLAR is also well-suited for cider production. Its ability to break down apple pectins results in clearer juice, improved press yields, and faster settling—whether you're clarifying before fermentation or polishing a finished cider. Its activity profile works well with the high pectin content typical of apples, making it a reliable tool for both commercial and craft cider makers.

Protocol
Dilute KP-CLAR in approximately 10 times its weight (or volume) of chlorine-free water or juice. Mix thoroughly and add to must or wine before settling, flotation, or clarification. Distribute evenly by pumping over or mixing gently. Ideal working temperature: 10–20°C. Do not use at temperatures below 8°C. Avoid concurrent additions of bentonite or high SO₂.

Usage Rates
Recommended dosage: 1–4 mL per hectoliter
= 0.01–0.04 mL per liter
= 0.038–0.151 mL per gallon

Use lower rates for clean, easily settling juices and higher rates for difficult-to-clarify musts or cider with high pectin content. Allow appropriate contact time based on clarification method (flotation or static settling). For wine or cider polishing, perform bench trials to determine the optimal dose.