Nutrients / Protectors
Specific Inactivated Yeasts
Aroma-releasing enzymeLallzyme 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.
Beta glucosidase et polygalacturonase