LALLZYME EX-V™

Please scroll down to view the available product sizes   Maceration enzyme for structured and tannin-forward reds LALLZYME EX-V™ increases extraction of tannin and color compounds, contributing to structured mouthfeel and stable color. Rapid release of color pigments (anthocyanins) and tannins, lead

Description

Please scroll down to view the available product sizes  

Maceration enzyme for structured and tannin-forward reds
LALLZYME EX-V™ increases extraction of tannin and color compounds, contributing to structured mouthfeel and stable color.
  • Rapid release of color pigments (anthocyanins) and tannins, leading to stable polymeric pigments
  • Wines are highly structured with deep, stable color
  • Increases the release of aromatic compounds while respecting varietal characteristics
  • Enzyme is active from 18-28 °C (64-82 °F)
  • Recommended contact time 2-8 days, and dosage can be split if undergoing extended maceration
  • Pectinase with cellulase and hemicellulase side activities 

Add to: Red grapes
Impact: Increases yields, releases color molecules, enhances structure
Format: Granular
Frequently used in: medium-bodied reds, full-bodied reds

Recommended Dosage: Crushed Grapes 10–20 g/ton
Usage: Dissolve LALLZYME EX-V in 10 times its weight of water, gently stir and allow to sit for a few
minutes. Add to the grapes at the beginning of fermentation or the onset of cold soak.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours.

Downloads

LALLZYME EX-V - Allergen Statement
LALLZYME EX-V - Food Safety Statement
LALLZYME EX-V - Non-GMO Statement
LALLZYME EX-V - Safety Data Sheet
LALLZYME EX-V - Technical Data Sheet

LALLZYME EX-V™

Please scroll down to view the available product sizes  

Maceration enzyme for structured and tannin-forward reds
LALLZYME EX-V™ increases extraction of tannin and color compounds, contributing to structured mouthfeel and stable color.
  • Rapid release of color pigments (anthocyanins) and tannins, leading to stable polymeric pigments
  • Wines are highly structured with deep, stable color
  • Increases the release of aromatic compounds while respecting varietal characteristics
  • Enzyme is active from 18-28 °C (64-82 °F)
  • Recommended contact time 2-8 days, and dosage can be split if undergoing extended maceration
  • Pectinase with cellulase and hemicellulase side activities 

Add to: Red grapes
Impact: Increases yields, releases color molecules, enhances structure
Format: Granular
Frequently used in: medium-bodied reds, full-bodied reds

Recommended Dosage: Crushed Grapes 10–20 g/ton
Usage: Dissolve LALLZYME EX-V in 10 times its weight of water, gently stir and allow to sit for a few
minutes. Add to the grapes at the beginning of fermentation or the onset of cold soak.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours.

Downloads

LALLZYME EX-V - Allergen Statement
LALLZYME EX-V - Food Safety Statement
LALLZYME EX-V - Non-GMO Statement
LALLZYME EX-V - Safety Data Sheet
LALLZYME EX-V - Technical Data Sheet