Product details


Lallzyme Cuvée Blanc

Clarification, maceration, aroma, extraction

White Wine

White grape skin-contact macerating enzyme

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.

Max. Temperature
12 °C

Min. Temperature
5 °C

2 g/hL

Mild maceration enzymes and beta glucosidase

Aspergillus niger

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