LALLZYME CUVÉE BLANC™

Skin contact enzyme for aroma release, juice extraction, and clarification

LALLZYME CUVÉE BLANC™ releases varietal aromas (thiols and terpenes) trapped in the grape skins, improves juice yield, and aids in clarification.  

• Increased tropical fruit, citrus, and floral aromas and can increase grassy thiols, depending on levels in the grapes
• Enzyme is active from 5-12°C (41-53°F)
• Recommended skin contact time 2-12 hours
• Pectinase with ß-glycosidase side-activities (ß-glycosidase activity will be inhibited at the beginning of fermentation due to the high glucose concentration; enzyme activity will begin once glucose is < 50 g/L)
• Enzyme activity will be deactivated by settling or fermenting on bentonite

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Add to: White grapes, red grapes that are being used for rosé
Impact: Extracts skin-trapped varietal compounds, increases yields
Format: Granular
Frequently used in: Sauvignon blanc, Chardonnay, rosés

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Recommended Dosage:

• Crushed Grapes: 20 g/ton

Usage: Dissolve LALLZYME CUVÉE BLANC in 10 times its weight of water, gently stir and allow to sit for a few minutes. Add directly to the grapes or add in the press.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours.