LALLZYME PROCESS RED L™

Liquid enzyme for easy, fast and efficient red maceration

The use of LALLZYME PROCESS RED L™ speeds up the maceration process, to have a better management of the maceration tanks, subsequent processing stages such as improved filtration - due to the effective degradation of the grape’s clogging polymers. It increases the fruity aroma of the wine, and give fresh wines with a bright and intense colour. LALLZYME PROCESS RED L™ is particularly useful when the maturity of the grapes is not optimal or when the fruit quality has not been able to express itself to the maximum; the enzyme make the production process easier, reducing losses and costs. In case of botrytized grapes, it is recommended to add a LALLZYME PROCESS GLUCAN™ during or at the end of alcoholic fermentation.