Macerating enzyme for premium reds.
Lallzyme EX-VTM is a pectinase with cellulase and hemicellulase side activities for red wines destined for aging.
It has a specific action on both grape cell walls and cell membranes. This action allows for a complete and rapid release of anthocyanins and a more efficient release of tannins leading to stable anthocyanin-tannin bonding.
The end result of this bonding is a more structured wine with deep, stable color. Aromatic profile analysis indicates that Lallzyme EX-V increases the release of aromatic compounds while respecting the varietal characteristics of the grape.
To Use: Dissolve Lallzyme EX-V in 10 times its weight in water, gently stir and allow to sit for a few minutes. Then, add to the crushed grapes at the beginning of maceration or the onset of cold soak.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated use within a few hours.
Lallzyme EX-V (100g)