Enzyme to improve filterability of Botrytis infected wines
Lallzyme MMX™ is a beta-glucanase and pectinase blend. Due to the synergistic activities of the glucanase and pectinase blend, Lallzyme MMX improves the filterability of botrytised wines. This enzyme blend was developed by Lallemand to improve the short maceration of wine on lees.
Lallzyme MMX contains beta-glucanase activities derived from Trichoderma harzianum. Enzymes from this source are listed in 27 CFR 24.250.
Wine - 1–3 g/hL (40–114 g/1000 gal)
Note: Not recommended for use in Crushed Grapes or Juice.
Dissolve Lallzyme MMX in 10 times its weight in water, stirring gently. Allow to sit for a few minutes and then add to the wine.
Product has dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated use within a few hours.