| Lallzyme Beta™ |
White Wine
Rosé Wine
|
Aroma |
Beta glucosidase and polygalacturonase |
Product Declaration Safety Datasheet Technical Datasheet |
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.
For more information please contact our distributor.
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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, 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.
For more information please contact our distributor.
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Lallzyme Cuvée rouge™  |
Red Wine
|
Maceration |
Pectinase & beta-glucanase |
Product Declaration Safety Datasheet Technical Datasheet |
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.
For more information please contact our distributor.
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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 |
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.
For more information please contact our distributor.
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| Lallzyme EX™ |
Red Wine
Rosé Wine
|
Maceration, filtrability, Extraction |
Pectinase and low concentration in side activities |
Product Declaration Safety Datasheet Technical Datasheet |
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.
For more information please contact our distributor.
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| Lallzyme HC™ |
Red Wine
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.
For more information please contact our distributor.
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| Lallzyme® Process Color™ |
Red Wine
|
Maceration |
Main activities: pectin lyase, pectin methyl-esterase and polygalacturonase, combined with pectinases active on side chains |
Product Declaration Safety Datasheet Technical Datasheet |
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