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Red Style Red Wine

Maceration Pectinase and specific inactivated yeast high in polyphenol-reactive polysaccharides REDStyle™ has been developed for use during maceration of red grapes to improve structure, color and tannin stabilization and smoothness. REDStyle™ is a pectinase enzyme that is blended with a non-genetically modified strain of Saccharomyces cerevisiae that was selected, inactivated and produced to optimize its content in soluble polysaccharides. REDStyle™ is best used with: • Optimum maturity red grapes for greater red wine aging potential through improved color stability and development of tannic intensity • Low maturity and/or short maceration red grapes to increase color stability while building smoothness and covering “green” character perception • Low structure red grape varieties to improve color intensity and stability • Botrytis or infected moldy red grapes for a shorter maceration and more color stability.
Lallzyme Beta™ White Wine

Rosé Wine

Aroma Beta glucosidase et polygalacturonase Product Declaration Safety Datasheet Technical Datasheet Lallzyme BETA™ is formulated for use in white wine varieties high in “bound” terpenols, such as Gewürztraminer and Muscat. Lallzyme BETA™ is a blend of pectinases with beta-glucosidase, rhamnosidase, apiosidase and arabinofuranosidase. The sequential actions of these activities cleave aroma precursors and enhance the varietal character in aromatic wines. Lallzyme BETA™ has been formulated to act in a gentle way so it will not lead to an over-expression of aromas.
Lallzyme C White Wine

Rosé Wine

Clarification Lallzyme C™ is an enzyme formulated for clarification of white juice or wine. It has a low cinnamyl esterase activity to help protect against the formation of undesirable vinyl phenols. Lallzyme C™ contains the three main pectinase activities (polygalacturonase, pectin esterase and pectin lyase) specifically proportioned to provide rapid clarification and settling.
Lallzyme C-Max™ Red Wine

White Wine

Rosé Wine

Clarification Pectinase blend Lallzyme C-MAX™ is a cinnamyl esterase-free pectinase blend designed for fast and complete depectinization of juices in extreme conditions, such as high pectin content, low temperature or low pH.
Lallzyme Cuvée Blanc White Wine

Clarification, maceration, aroma, extraction Mild maceration enzymes and beta glucosidase Lallzyme CUVÉE BLANC™ was developed by Lallemand for use on white grapes during skin-contact maceration in order to obtain high quality white wines, rich in taste with intense mouthfeel, good structure and enhanced aromatic complexity. Lallzyme CUVÉE BLANC™ is a very specific blend of pectinases concentrated in complementary glycosidase activities. It is low in macerating activities (cellulases, hemicellulases), and therefore provides gentle juice extraction and fast clarification after pressing. Lallzyme CUVÉE BLANC™ has been used with success in different wine regions around the world, particularly for Sauvignon blanc, Chardonnay and Semillon.
Lallzyme Cuvée rouge™ Red Wine

Maceration Pectinase & beta-glucanase LALLZYME Cuvée Rouge is a specific enzymatic preparation presenting an optimal balance of pectinase and side activities for pre-fermentative maceration in red winemaking. LALLZYME Cuvée Rouge enhances the releasing of polysaccharides and aromatic precursors from grape berry cell walls.
Lallzyme EX-V™ Red Wine

Rosé Wine

Maceration Activity and broad spectrum side activities (cellulase, hemicellulase) Due to its specific action on both grape cell walls and cell membranes, Lallzyme EX-V™ increases the extraction of intracellular polyphenolic content from red grapes, resulting in wines destined for long aging. Lallzyme EX-V™ allows for a complete and rapid release of anthocyanins and a more efficient release of tannins leading to stable anthocyanin-tannin bonding. The end result of this bonding is a more structured wine with deep, stable color. Aromatic profile analysis indicates Lallzyme EX-V™ has a great impact on the release of aromatic compounds, while respecting the varietal characteristics of the grape.
Lallzyme EX™ Red Wine

Rosé Wine

Extraction, filtrability Pectinase and low concentration in side activities Technical Datasheet Lallzyme EX™ is specially formulated to improve color stability and enhance mouthfeel in red wines. In addition to well-balanced pectinases, Lallzyme EX™ contains key activities involved in the controlled release of polyphenols, such as galactanase (a member of the hemicellulase family) and endo-cellulase. Both of these activities aid the pectinase action on the grape cell wall and allow a progressive liberation of polyphenols and tannin-bound polysaccharides. Lallzyme EX™ has been formulated to provide a gentle maceration, making it useful on all grape varieties, even when full phenolic maturity has not been reached.
Lallzyme Lyso-EASY Red Wine

White Wine

Rosé Wine

Inhibition of MLF Lallzyme LYSO-EASY™ is a purified natural enzyme preparation extracted from egg whites and is specific for inhibiting Gram-positive bacteria. Lallzyme LYSO-EASY™ is a very efficient lysozyme solution (22% solution, no preservatives, stable at room temperature for 18 months or longer when refrigerated) that can be added directly to the must, juice or wine. It works by lysing the protective outer membrane of Gram-positive bacteria. It does not inhibit yeast or Gram-negative bacteria, such as Acetobacter. To reduce the risk of spoilage lactic acid bacteria, use Lallzyme LYSO-EASY™ during cold soak, spontaneous fermentations, sluggish or stuck alcoholic fermentations, extended maceration and micro-oxygenation.
Lallzyme MMX™ Red Wine

White Wine

Rosé Wine

Clarification, filtration, aging, botrytized grapes Beta-glucanase, pectinase Lallzyme MMX™ is a beta-glucanase and pectinase blend sourced from Trichoderma sp. and Aspergillus niger. This enzymatic preparation was developed to improve yeast autolysis of wines on lees. The result is an increase in volume and mouthfeel contributing to a fuller more rounded wine. Because of the synergy of its glucanase and pectinase activities, Lallzyme MMX™ can also be used to improve filterability of wines infected with Botrytis. Note: The use of Lallzyme MMX™ requires filing for “letterhead approval” with the TTB as it contains enzymes sourced from Trichoderma sp.
Lallzyme® Cider Clear™ Clarification of apple juice Granulated high concentration pectinase. FCE. Technical Datasheet LALLZYME CIDER CLEAR contains at optimum level the three main pectinases involved in pectin hydrolysis: polygalacturonase, pectin esterase and pectin lyase. Its fast action on apple pectin allows a quick and complete clarification of juices. Static juice clarification.

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