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 

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

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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.

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Downloads
Lallzyme Enzymes - Product Declarations
LALLZYME EX-V - Safety Data Sheet
LALLZYME EX-V - Specification Sheet
LALLZYME EX-V - Technical Data Sheet