LALLZYME BETA™

Aroma-releasing enzyme

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.