Nutrients / Protectors
Specific Inactivated Yeasts
Clarification, maceration, aroma, extraction
White grape skin-contact macerating enzymeLALLZYME® 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, and enhanced structure and aromatic complexity.CUVÉE BLANC is a very specifi c 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. CUVÉE BLANC has been used with success in different wine regions around the world, particularly for Sauvignon Blanc, Chardonnay and Semillon. Available in water soluble crystalline form, it is added to white grapes at crushing at a rate of 20g/ tonne grapes.
Mild maceration enzymes and beta glucosidase