LALLZYME CUVÉE BLANC™

Skin contact enzyme for aroma release, juice extraction, and clarification

LALLZYME CUVÉE BLANC™ releases varietal aromas (thiols and terpenes) trapped
in the grape skins, improves juice yield, and aids in clarification resulting in easier processing, increased aromas, flavors, and complexity.

• Increases fruity (tropical and citrus) and floral aromas
• Can increase boxwood “green” thiols, depending on levels in the grapes
• Increases yields at lower pressing pressures (smaller hard press fraction)
• Aids in fast clarification
• Enzyme is active from 5- 12 °C (41-53 °F)
• Recommended contact time 2-12 hours
• Pectinase with ß-glycosidase side-activities
• ß-glycosidase activity will be inhibited at the beginning of fermentation due to the high glucose concentration (>5%); however, once this inhibition is removed the enzyme can release more aroma compounds
• Enzyme activity can be deactivated using bentonite

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Format: Granular
Recommended Dosage:

• Crushed Grapes 20 g/ton

Usage: Dissolve LALLZYME CUVÉE BLANC in 10 times its weight of water, gently stir and allow to sit
for a few minutes. Add directly to the grapes or add in the press.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours.