Aroma enhancement for aromatic white wines Lallzyme Beta TM is a blend of pectinase and betaglucosidase for use in white wines with high levels of bound terpenes such as Gewürztraminer, Viognier and Muscat. The sequential actions of side activities cleave aroma precursors and enhance the varietal
Lallzyme BetaTM is a blend of pectinase and betaglucosidase for use in white wines with high levels of bound terpenes such as Gewürztraminer, Viognier and Muscat. The sequential actions of side activities cleave aroma precursors and enhance the varietal character of aromatic wines. The larger the reserve of aromatic precursors in the wine the greater the effect of the enzyme treatment. Lallzyme Beta has been formulated so that it will not lead to an over-expression of aromas. The glucosidase activity is inhibited by sugars. The wine should have less than 0.5% residual sugar for proper enzyme activity. Bench trials are highly recommended before using.
To Use: Dissolve Lallzyme Beta in 10 times its weight in water, gently stir and allow to sit for a few minutes. Then add to wine. For use in wine only since the betaglucosidase activity is inhibited by glucose levels in juice.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated use within a few hours.
Also good for cider.
190-379 g/1000 gal
We will no longer carry this product once the current inventory has been depleted.
We understand the implications this sudden halt may have on your production schedule and would like to offer our support. If you would like technical assistance, please contact us at (707) 765-6666 or shoot us an email and we will be delighted to talk you through this transition.