Product details


Lallzyme Beta™


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.

Max. Temperature
20 °C

Min. Temperature
12 °C

Beta glucosidase et polygalacturonase

Aspergillus niger

Download free application

download later