LALLZYME MMX™ breaks down filter-clogging glucans that can be present due to the activity of Botrytis or other glucan-producing microorganisms.

• Can be added to wine aging on lees to increase yeast autolysis rates, leading to rounder, fuller-bodied wines
• Can integrate mouthfeel components by releasing “sweet” peptides
• Recommended contact time is 6-8 weeks
• Pectinase and glucanase act synergistically to improve the clarity and filterability of wines containing glucans from Botrytis
• β-glucanase enzymes from Trichoderma harzianum are listed on 27 CFR 24.250

Dosage
Bench trials recommended
Botrytis infected wine 2-3 g/hL
Red wine 4-5 g/hL
White/Rosé wine 2-3 g/hL

Usage
Dissolve LALLZYME MMX™ in 10 times its weight of water, gently stir, allow to sit for a few minutes then add to wine.

Storage
Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated use within a few hours.