LALLZYME EX-V™ Enzyme 100 g

Item No.16206
Price $44.7
Per Each
Excl. Tax
Available
Each

Description

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

Specifications

Brand
Lallemand
Product Format
Granular

LALLZYME EX-V™ Enzyme 100 g

Item No.16206
Price $44.7
Per Each
Excl. Tax
Available
Each

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

Specifications

Brand
Lallemand
Product Format
Granular