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Lallzyme Beta™ Weißwein

Roséwein

Aroma Beta glucosidase et polygalacturonase 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 Weißwein

Roséwein

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™ Rotwein

Weißwein

Roséwein

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 Weißwein

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™ Rotwein

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™ Rotwein

Roséwein

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™ Rotwein

Roséwein

Maceration, filtrability, Extraction Pectinase and low concentration in side activities 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 HC™ Rotwein

Weißwein

Clarification, filtration High pectinase activity, concentrated in PG LALLZYME® HC, a mixture of poly-galacturonase, pectin esterase and pectin lyase, each providing a complementary action in the breakdown of the complex pectin molecule.A highly concentrated preparation, which allows low dosage rates and speedy action. HC is a highly purifi ed enzyme, free of cinnamyl esterase (catalyses the unfavourable release of vinyl-phenol precursors). Available in water soluble crystalline form. Add to grape must/juice at a rate of 0.5 – 1.0g/hL juice.
Lallzyme Lyso Rotwein

Weißwein

Roséwein

Management of malolactic fermentation Against Gram negative bacteria LALLZYME LYSO is active only against Gram+ bacteria and has no antioxidant properties. Usual applications are : – prevention of malolactic fermentation (MLF) – inhibition of MLF after alcoholic fermentation – microbial stabilization of wines after MLF and before bottling
Lallzyme MMX™ Rotwein

Weißwein

Roséwein

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 OE™ Rotwein

Weißwein

Maceration High concentration pectinase. Low Cinnamyl esterase. Red grapes maceration for elaboration of medium to full-bodied red wines. Maceration of neutral white grape varieties

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