Liquid Amylaze 15ml (Alpha-Amylase)

Amylaze is a highly concentrated form of liquid fungal alpha-amylase which removes starch in wine.

All fruits and vegetables used in winemaking will contain some starch, which is a common cause of cloudy wine.

Typically finings work by attaching to the haze particles, making them heavier and therefore fall down quicker.

However ff the finings cannot attach to the particles, they will not work so by adding Amylase, the starch will be destroyed and thus the wine will be able to clear.

It does not matter if you add too much, you cannot overdose on this enzyme, in fact, the more you use the faster it works.

Each bottle contains enough enzyme to treat 20 gallons the dose rate is 10 drops per 5 litres (1 gallon).