Product details


Lallzyme HP™

Grape pressing and juice settling

Red Wine

White Wine

Rosé Wine

High performance liquid pectolytic enzyme for pressing

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.

Min. Temperature
8 °C


Aspergillus niger

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