| Lallzyme Beta™ |
White Wine
Rosé Wine
|
Aroma |
Beta glucosidase et polygalacturonase |
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.
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| Lallzyme C-Max™ |
Red Wine
White Wine
Rosé Wine
|
Clarification |
Pectinase blend |
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.
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| Lallzyme Cuvée Blanc |
White Wine
|
Clarification, maceration, aroma, extraction |
Mild maceration enzymes and beta glucosidase |
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.
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| Lallzyme Cuvée rouge™ |
Red Wine
|
Maceration |
Pectinase & beta-glucanase |
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.
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| Lallzyme EX-V™ |
Red Wine
Rosé Wine
|
Maceration |
Activity and broad spectrum side activities (cellulase, hemicellulase) |
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.
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| Lallzyme EX™ |
Red Wine
Rosé Wine
|
Maceration, filtrability, Extraction |
Pectinase and low concentration in side activities |
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.
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| Lallzyme HC™ |
Red Wine
White Wine
|
Clarification, filtration |
High pectinase activity, concentrated in PG |
Safety Datasheet Technical Datasheet |
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Lallzyme HP™  |
Red Wine
White Wine
Rosé Wine
|
Grape pressing and juice settling |
pectinase |
Safety Datasheet Technical Datasheet |
LALLZYME HP™ is a liquid enzyme preparation, obtained from Aspergillus niger, for grape pressing; it can be also successfully applied for juice settling. The addition of LALLZYME HP™ in the press increase the free-run juice yield and the overall yield. A softer pressing combined with LALLZYME HP™ addition improves the quality of the must, with less extraction of phenolic and negative colloidal compounds. Furthermore, the liquid formulation of LALLZYME HP™ makes it easier to use in the winery.
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| Lallzyme Lyso-EASY |
Red Wine
White Wine
Rosé Wine
|
Inhibition of MLF |
|
Technical Datasheet |
Lallzyme LYSO-EASY™ is a purified natural enzyme preparation extracted from egg whites and is specific for inhibiting Gram-positive bacteria. Lallzyme LYSO-EASY™ is a very efficient lysozyme solution (22% solution, no preservatives, stable at room temperature for 18 months or longer when refrigerated) that can be added directly to the must, juice or wine. It works by lysing the protective outer membrane of Gram-positive bacteria. It does not inhibit yeast or Gram-negative bacteria, such as Acetobacter. To reduce the risk of spoilage lactic acid bacteria, use Lallzyme LYSO-EASY™ during cold soak, spontaneous fermentations, sluggish or stuck alcoholic fermentations, extended maceration and micro-oxygenation.
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| Lallzyme MMX™ |
Red Wine
White Wine
Rosé Wine
|
Clarification, filtration, aging, botrytized grapes |
Beta-glucanase, pectinase |
Safety Datasheet Technical Datasheet |
Lallzyme MMX™ is a beta-glucanase and pectinase blend sourced from Trichoderma sp. and Aspergillus niger. This enzymatic preparation was developed to improve yeast autolysis of wines on lees. The result is an increase in volume and mouthfeel contributing to a fuller more rounded wine. Because of the synergy of its glucanase and pectinase activities, Lallzyme MMX™ can also be used to improve filterability of wines infected with Botrytis. Note: The use of Lallzyme MMX™ requires filing for “letterhead approval” with the TTB as it contains enzymes sourced from Trichoderma sp.
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| Lallzyme OE™ |
Red Wine
White Wine
|
Maceration |
High concentration pectinase. Low Cinnamyl esterase. |
Safety Datasheet Technical Datasheet |
Red grapes maceration for elaboration of medium to full-bodied red wines. Maceration of neutral white grape varieties
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