Pectin-degrading enzyme Lallzyme OE 100gr

Product features:

Strong pectinase with medium-strength secondary activities (cellulase, hemicellulase) for the effective extraction of tannins that cause a velvety taste and stabilize the color. LALLZYME OE also extracts aroma precursors from the solid parts of the berry, thus increasing the varietal character of the wine.

Advantages:

• Increases the amount of juice, improves pressability, improves the pulp
• Improves the clarity and filterability of wines
• Increases the amount of colorants, stability
• Strengthens varietal aroma

Use:

Lallzyme OE is especially recommended for making red wine, where the maximization of color and aroma is key. The product helps to make full use of the aroma precursors and color substances found in the grapes, which results in a richer and more complex wine.

Areas of application:

Ideal for any grape variety, where the winemaker aims to highlight the varietal aromas and color intensity. It can be used in both manual and machine winemaking processes to enhance the quality of the final product.

Dosage:

For optimal effect, follow the manufacturer's recommendations and local regulations. It is usually applied early in processing for best results.