Macerating enzyme for light to medium-bodied reds
Lallzyme EX™ is a granular enzyme with pectinase and hemicellulase activities to improve color stability and mouthfeel in red wines. Specific side activities contribute to the macerating action on the grape cell wall which allows progressive liberation of polyphenols and tannin bound-polysaccharides.
EX increases juice extraction, improves wine filterability and provides gentle maceration, even in low-maturity grapes.
Crushed Grapes: 15–30 g/ton
Juice: not recommended
Wine: not recommended
Dissolve Lallzyme EX in 10 times its weight of water, gently stir and allow to sit for a few minutes. Add directly to grapes at the beginning of fermentation or start of cold soak.
Dated expiration. Store dry enzyme at 25°C(77°F). Once rehydrated, use within a few hours.