Lallzyme EX™ 2 grams

$2.50

Maceration enzyme for fresh and fruit-forward reds
LALLZYME EX™ increases extraction of aroma precursors and color compounds, and results in a balanced tannin profile.

  • Early release of color
  • Progressive liberation of polyphenols and tannin-bound polysaccharides helping to build mouthfeel and stabilize color
  • Enzyme is active from 18-28 °C (64-82 °F)
  • Recommended contact time 2-8 days
  • Pectinase with cellulase and hemicellulase side activities 

Add to: Red grapes
Impact: Increases yields, releases color molecules
Format: Granular
Frequently used in: light-bodied reds, medium-bodied reds


Recommended Dosage: Crushed Grapes 15–30 g/ton
Usage: 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.