Lallzyme EX-V ™ Pectinase Enzyme (100g)

Lallzyme EX-V ™ 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 colour. 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.

Red Wine
Rosé Wine