| Lallzyme C-Max™ |
Rotwein
Weißwein
Roséwein
|
Clarification |
Pectinase blend |
Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt |
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.
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| Lallzyme Cuvée Blanc |
Weißwein
|
Clarification, maceration, aroma, extraction |
Mild maceration enzymes and beta glucosidase |
Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt |
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 BlancC 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.
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Lallzyme Cuvée rouge™  |
Rotwein
|
Maceration |
Pectinase & beta-glucanase |
Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt |
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.
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| Lallzyme EX-V™ |
Rotwein
Roséwein
|
Maceration |
Activity and broad spectrum side activities (cellulase, hemicellulase) |
Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt |
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.
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| Lallzyme HC™ |
Rotwein
Weißwein
|
Clarification, filtration |
High pectinase activity, concentrated in PG |
Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt |
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.
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| Lallzyme HP™ |
Rotwein
Weißwein
Roséwein
|
Grape pressing and juice settling |
pectinase |
Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt |
LALLZYME HP™ is a liquid enzyme preparation, obtained from Aspergillus niger, for grape pressing; it can be also successfully applied for juice settling. The addition of LALLZYME HP™ in the press increase the free-run juice yield and the overall yield. A softer pressing combined with LALLZYME HP™ addition improves the quality of the must, with less extraction of phenolic and negative colloidal compounds. Furthermore, the liquid formulation of LALLZYME HP™ makes it easier to use in the winery.
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| Lallzyme MMX™ |
Rotwein
Weißwein
Roséwein
|
Clarification, filtration, aging, botrytized grapes |
Beta-glucanase, pectinase |
Produktdeklaration Sicherheitsdatenblatt Technisches Datenblatt |
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.
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