Product details


Lallzyme EX-V™


Red Wine

Rosé Wine

Macerating enzyme for red wines destined for aging

LALLZYME® EX-V is a highly concentrated pectinase preparation with important side activities specifically developed for superior cell wall and cell membrane activity, enabling superior extraction of polyphenolic content from red grapes. This 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 colour. EX-V is particularly suited for production of premium quality red wines destined for long aging. Aromatic profile analysis indicates EX-V also impacts on the release of aromatic compounds, while respecting the varietal characteristics of the grape.Available in water soluble crystalline form, it is added to red grapes at crushing at a rate of 10 to 20g/tonne grapes.

Max. Temperature
28 °C

Min. Temperature
18 °C

1-2 g/hL

Activity and broad spectrum side activities (cellulase, hemicellulase)

Aspergillus niger

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