| Lallzyme Beta™ |
White Wine
Rosé Wine
|
Aroma |
Beta glucosidase et polygalacturonase |
Product Declaration Safety Datasheet Technical Datasheet |
LALLZYME® BETA, is a blend of pectinases with beta-glucosidase, rhamnosidase, apiosidase and arabinofuranosidase, and is formulated for use in white wine varieties high in “bound” terpenols, such as Gewürztraminer and Muscat. The sequential actions of these activities cleave aroma precursors (aglycons) and enhance the varietal character in aromatic wines. The larger
the reserve of aromatic precursors, the greater the effect of BETA. BETA has been formulated to act in a gentle way so it will not lead to an overexpression of aromas. As the beta-glucosidase enzymes are inhibited by free glucose, BETA is used at the completion of the alcoholic fermentation. Available in water soluble crystalline form, it is added to dry table wine at a rate of 5g/hL.
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| Lallzyme C-Max™ |
Red Wine
White Wine
Rosé Wine
|
Clarification, filtration |
Pectinase blend |
Product Declaration Safety Datasheet Technical Datasheet |
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. Available in water soluble crystalline form. Add to grape must/juice at a rate of 0.5-1 g/hL, or 1-2 g/hL in extreme conditions.
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| Lallzyme Cuvée Blanc |
White Wine
|
Clarification, maceration, aroma, extraction |
Mild maceration enzymes and beta glucosidase |
Product Declaration Safety Datasheet Technical Datasheet |
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, and enhanced structure and aromatic complexity.CUVÉE BLANC is a very specifi c 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. CUVÉE BLANC has been used with success in different wine regions around the world, particularly for Sauvignon Blanc, Chardonnay and Semillon. Available in water soluble crystalline form, it is added to white grapes at crushing at a rate of 20g/ tonne grapes.
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| Lallzyme EX-V™ |
Red Wine
Rosé Wine
|
Maceration |
Activity and broad spectrum side activities (cellulase, hemicellulase) |
Product Declaration Safety Datasheet Technical Datasheet |
LALLZYME® EX-V is a highly concentrated pectinase preparation with important side activities specifically developed for superior cell wall and cell membrane activity, enabling superior extraction of polyphenolic content from red grapes. This 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 colour. EX-V is particularly suited for production of premium quality red wines destined
for long aging. Aromatic profile analysis indicates EX-V also impacts on the release of aromatic compounds, while respecting the varietal characteristics of the grape.Available in water soluble crystalline form, it is added to red grapes at crushing at a rate of 10 to 20g/tonne grapes.
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| Lallzyme EX™ |
Red Wine
Rosé Wine
|
Maceration |
Pectinase and low concentration in side activities |
Product Declaration Safety Datasheet Technical Datasheet |
LALLZYME® EX is a macerating enzyme specially formulated to improve juice and colour stabilization in red wines, and is well suited for early release red wines. In addition to selected pectinases, 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 facilitate colour improvement while limiting harsh and green tannin extraction, thus making it useful on all grapevarieties even when full phenolic maturity has not been reached. Also useful in white wine production where enzyme is added to grape must at pressing to enhance mouthfeel and varietal flavour profile. Available in water soluble crystalline form, it is added to red grapes at crushing at a rate of 20 to 30g/tonne of grapes.
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| Lallzyme HC™ |
White Wine
|
Clarification, filtration |
High pectinase activity, concentrated in PG |
Product Declaration Safety Datasheet Technical Datasheet |
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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