The use of Lallzyme enzymes during the production of cider

Lallemand’s pectolytic enzymes, LALLZYME Cider L® and LALLZYME Fruit®, are adapted to apple cider
cultivars and to different process conditions. They are used to breakdown pectins with their pectolytic activity to obtain more juice from the apple processing, help with the settling and improve cider quality, whether it is from traditional or industrial production. A new article