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LALLZYME CUVÉE BLANC™

White grape skin-contact macerating enzyme

LALLZYME® 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. LALLZYME 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. LALLZYME 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.

  • Suitable for NOP
  • Vegan
Brand
LALLZYME
Technical Data Sheet  Additional Information  Request informationChitosan Origin
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

Technical datasheetSpecification datasheetSafety datasheetProduct declarationDownload all

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