LALLZYME MMX™

Break down yeast cells and glucans from Botrytis

LALLZYME MMX™ breaks down filter-clogging glucans that can be present due to the activity of Botrytis or other glucan-producing microorganisms.

• Can be added to wine aging on lees to increase yeast autolysis rates, leading to rounder, fuller-bodied wines
• Can integrate mouthfeel components by releasing “sweet” peptides
• Recommended contact time is 6-8 weeks
• Pectinase and glucanase act synergistically to improve the clarity and filterability of wines containing glucans from Botrytis

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Add to: Difficult to settle/filter wines post-fermentation
Impact: Filtration, yeast autolysis
Format: Granular
Frequently used in: reds, whites, rosés

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Recommended Dosage - Bench trials recommended 

• Botrytis infected wine 2-3 g/hL (20-30 ppm) (76-114 g/1000 gal)
• Red wine 4-5 g/hL (40-50 ppm) (150-191 g/1000 gal)
• White/Rosé wine 2-3 g/hL (20-30 ppm) (76-114 g/1000 gal)

Usage: Dissolve LALLZYME MMX in 10 times its weight of water, gently stir, allow to sit for a few minutes then add to wine.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated use within a few hours.