Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Application
Clarification, filtration, aging, botrytized grapes
Red Wine
White Wine
Rosé Wine
White Wine
Rosé Wine
Enzyme for clarification of Botrytis infected reds and whites
Lallzyme MMX™ is a beta-glucanase and pectinase blend sourced from Trichoderma sp. and Aspergillus niger. This enzymatic preparation was developed to improve yeast autolysis of wines on lees. The result is an increase in volume and mouthfeel contributing to a fuller more rounded wine. Because of the synergy of its glucanase and pectinase activities, Lallzyme MMX™ can also be used to improve filterability of wines infected with Botrytis. Note: The use of Lallzyme MMX™ requires filing for “letterhead approval” with the TTB as it contains enzymes sourced from Trichoderma sp.Max. Temperature
15 °C
Min. Temperature
10 °C
Specificity
Beta-glucanase, pectinase
Origin
Aspergillus niger & Tricoderma sp.