Product details

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Lallzyme Beta™

Application
Aroma

White Wine

Rosé Wine

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. For more information please contact our distributor.

Max. Temperature
20 °C

Min. Temperature
12 °C

Specificity
Beta glucosidase and polygalacturonase

Origin
Aspergillus niger

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