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LALLZYME BETA™

Aroma-releasing enzyme

LALLZYME BETA™ is formulated for use in white wine varieties high in “bound” terpenols, such as Gewürztraminer and Muscat. LALLZYME BETA™ is a blend of pectinases with beta-glucosidase, rhamnosidase, apiosidase and arabinofuranosidase. The sequential actions of these activities cleave aroma precursors and enhance the varietal character in aromatic wines. LALLZYME BETA™ has been formulated to act in a gentle way so it will not lead to an over-expression of aromas.

  • 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
Rosé
No-Low
Low Alcohol

Technical information

  • Application: Aroma
  • Activity: Beta glucosidase et polygalacturonase
  • Origin: Aspergillus niger

Product documentation

Documentation

Technical datasheetSpecification datasheetSafety datasheetProduct declarationDownload all

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