This product is not intended to diagnose, treat, cure, or prevent any disease. Product availability and claims may differ by country and shall be used according to applicable laws.
Our wine enzymes
Enzymes are a very effective tool and play a decisive role in the oenological process: a few grams of our wine enzymes can enhance the quality of the wine or resolve a difficulty in the process.
As a world leading expert in wine biotechnologies, Lallemand Oenology has developed a complete range of specific wine enzymes, LALLZYME™ to optimise wine quality and the winemaking process.
High activity raw materials
- LALLZYME™ enzymes are Lallemand Oenology recipes which formulations are based on our expertise, our research and trial results carried out over several years and countries.
- For our LALLZYME™ range, we select high activity raw materials for each enzyme formulation to reach a precise goal, with the maximum impact in terms of quality, action time and yield.
From skin maceration to filtration
Our wine enzymes can help winemakers to:
- Increase the content of aroma precursors, phenolic compounds and polysaccharides of their must and wine
- Increase yield and free-run juice proportion
- Obtain a clear must maintaining the nutritional and aromatic richness of the must, even in challenging conditions
- Reach a higher extraction of colour and tannins, stable over time
- Enhance wine aromas
- Protect their wines against the adverse effect of Botrytis cinerea contamination
- Help to prepare wine to an easy filtration step
