Enzyme to increase yeast autolysis rates and/or to improve filterability of Botrytis infected wines
Lallzyme MMX™ is a granular enzyme with beta-glucanase and pectinase activities sourced from Trichoderma harzianum and Aspergillus niger. This enzyme improves yeast autolysis of wine aged on lees, leading to rounder, fuller-bodied wines. Glucanase and pectinase activities act synergistically to improve clarity and filterability of wines infected with Botrytis. In order to maximize benefit of MMX, a contact time of 6-8 weeks is recommended.
Bench trials recommended for wine
Crushed Grapes: not recommended
Juice: not recommended
Wine: 1-3 g/hL
Dissolve Lallzyme MMX in 10 times its weight of water, gently stir, allow to sit for a few minutes then add to wine.
Dated expiration. Store dry enzyme at 25°C(77°F). Once rehydrated use within a few hours.