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LALLZYME EX™ Enzyme

Please scroll down to view the available product sizes Maceration enzyme for fresh and fruit-forward reds LALLZYME EX™ increases extraction of aroma precursors and color compounds, and results in a balanced tannin profile. Early release of color Progressive liberation of polyphenols and tannin-bound

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Item No.AvailabilityPriceQuantity
16204
16205

Description

Please scroll down to view the available product sizes

Maceration enzyme for fresh and fruit-forward reds
LALLZYME EX™ increases extraction of aroma precursors and color compounds, and results in a balanced tannin profile.
  • Early release of color
  • Progressive liberation of polyphenols and tannin-bound polysaccharides helping to build mouthfeel and stabilize color
  • Enzyme is active from 18-28 °C (64-82 °F)
  • Recommended contact time 2-8 days
  • Pectinase with cellulase and hemicellulase side activities 

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

Recommended Dosage: Crushed Grapes 15–30 g/ton
Usage: Dissolve LALLZYME EX in 10 times its weight of water, gently stir and allow to sit for a few minutes. Add directly to grapes at the beginning of fermentation or start of cold soak.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours.
Downloads
LALLZYME EX - Allergen Statement
LALLZYME EX - Food Safety Statement
LALLZYME EX - Non-GMO Statement
LALLZYME EX - Safety Data Sheet
LALLZYME EX - Technical Data Sheet

LALLZYME EX™ Enzyme

Please scroll down to view the available product sizes

Maceration enzyme for fresh and fruit-forward reds
LALLZYME EX™ increases extraction of aroma precursors and color compounds, and results in a balanced tannin profile.
  • Early release of color
  • Progressive liberation of polyphenols and tannin-bound polysaccharides helping to build mouthfeel and stabilize color
  • Enzyme is active from 18-28 °C (64-82 °F)
  • Recommended contact time 2-8 days
  • Pectinase with cellulase and hemicellulase side activities 

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

Recommended Dosage: Crushed Grapes 15–30 g/ton
Usage: Dissolve LALLZYME EX in 10 times its weight of water, gently stir and allow to sit for a few minutes. Add directly to grapes at the beginning of fermentation or start of cold soak.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours.
Downloads
LALLZYME EX - Allergen Statement
LALLZYME EX - Food Safety Statement
LALLZYME EX - Non-GMO Statement
LALLZYME EX - Safety Data Sheet
LALLZYME EX - Technical Data Sheet

Options

Item No.AvailabilityPriceQuantity
16204
16205