Macerating enzyme for medium to full-bodied reds
Lallzyme EX-V™ is a granular enzyme with pectinase, cellulase and hemicellulase activities for use in red wines intended for aging. It has a specific action on grape cell walls and cell membranes that allows for rapid and efficient release of anthocyanins and tannins leading to stable polymeric pigments. This results in structured wine with deep, stable color.
Aromatic analysis shows that Lallzyme EX-V increases the release of aromatic compounds while respecting varietal characteristics.
Crushed Grapes: 10–20 g/ton
Juice: not recommended
Wine: not recommended
Dissolve Lallzyme EX-V in 10 times its weight of water, gently stir and allow to sit for a few minutes. Add to the grapes at the beginning of fermentation or the onset of cold soak.
Dated expiration. Store dry enzyme at 25°C(77°F). Once rehydrated, use within a few hours.