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Increased fruity aromas, mouthfeel, and color stability 

LALLZYME EX™ increases juice extraction, liberates color, improves wine filterability,
and provides gentle maceration, even if phenolic maturity has not been reached.
  • Early release of color
  • Progressive liberation of polyphenols and tannin-bound polysaccharides helping to build mouthfeel and stabilize color
  • Enzyme is active from 18-28 °C (64-82 °F)
  • Recommended contact time 2-8 days
  • Pectinase with cellulase, and hemicellulase side-activities 

Format: Granular
Recommended Dosage: Crushed Grapes 15–30 g/ton
Usage: Dissolve LALLZYME EX in 10 times its weight of water, gently stir and allow to sit for a few minutes. Add directly to grapes at the beginning of fermentation or start of cold soak.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours.
LALLZYME EX - Allergen Statement
LALLZYME EX - Food Safety Statement
LALLZYME EX - Non-GMO Statement
LALLZYME EX - Safety Data Sheet
LALLZYME EX - Technical Data Sheet