Press Enzyme Comparison: Cinn-Free vs. Lafazym Press (2015)

The effect of press enzymes Cinn-Free (ScottLabs) and Lafazym Press (Laffort) on finished Sauvignon Blanc wine were compared.  There were no chemical differences between the wines except that the Lafazyme-treated juice had a slightly higher titratable acidity.  There were no significant sensory differences between the wines, but there seemed to be a slight preference for Lafazyme.  No yield comparisons were made.

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