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LALLZYME CUVÉE BLANC™

White grape skin-contact macerating enzyme

LALLZYME CUVÉE BLANC™ was developed by Lallemand Oenology 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.

  • Suitable for NOP
  • Vegan
Brand
LALLZYME
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Chitosan OriginWine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Chitosan Origin

Aspergillus niger

Wine types

White
No-Low
Low Alcohol

Technical information

  • Application: Clarification, maceration, aroma, extraction
  • Activity: Mild maceration enzymes and beta glucosidase
  • Origin: Aspergillus niger

Product documentation

Documentation

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