Wine enzymes are used to accelerate natural reactions that would otherwise occur slowly in wines. For most enzymes, the addition to grapes as soon as possible helps with extraction of aroma precursors, reduces maceration time and helps increase juice yield.

Lallemand Oenology taking advantage of its international fermentation knowledge and competencies in microbiology and biotechnology, offers to winemakers a complete range of high quality enzymes available under Lallzyme brand, for maceration, must settling, filtration, aroma release and clarification.

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