Product details


Lallzyme EX™

Maceration, filtrability, Extraction

Red Wine

Rosé Wine

Macerating enzyme for early-release red wines

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.

Max. Temperature
28 °C

Min. Temperature
18 °C

2-3 g/hL

Pectinase and low concentration in side activities

Aspergillus niger


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