Lallzyme EX-V™
Macerating enzyme for red wines destined for aging
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Product details
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.
Wine types
Technical information
- Application: Maceration
- Activity: Activity and broad spectrum side activities (cellulase, hemicellulase)
- Origin: Aspergillus niger
Product documentation
Related products
White grape skin-contact macerating enzyme
Macerating enzyme for early-release red wines
Pre-fermentative maceration of red grapes.