LALLZYME EX™ Enzyme
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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 stabili
Description
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 Enzymes - Product Declarations
LALLZYME EX - Safety Data Sheet
LALLZYME EX - Specification Sheet
LALLZYME EX - Technical Data Sheet
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LALLZYME EX™ Enzyme
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 Enzymes - Product Declarations
LALLZYME EX - Safety Data Sheet
LALLZYME EX - Specification Sheet
LALLZYME EX - Technical Data Sheet