LALLZYME EX-V™

Please scroll down to view the available product sizes Increased aroma complexity, color stability, mouthfeel, and tannin structure LALLZYME EX-V™ positively impacts color stability, structure, and aromatic complexity. Rapid release of color pigments (anthocyanins) and tannins, leading to stable p
Options
Item No. | Description | Availability | Price | |
---|---|---|---|---|
16206 | Lallzyme EX-V (100g) | Available | Price $44.7 | Each |
16208 | Lallzyme EX-V (500g) | Backorder Click for ETA | Price $125.9 | Each |
Description
Please scroll down to view the available product sizes
Increased aroma complexity, color stability, mouthfeel, and tannin structure
LALLZYME EX-V™ positively impacts color stability, structure, and aromaticcomplexity.
- Rapid release of color pigments (anthocyanins) and tannins, leading to stable polymeric pigments
- Wines are highly structured with deep, stable color
- Increases the release of aromatic compounds while respecting varietal characteristics
- Enzyme is active from 18-28 °C (64-82 °F)
- Recommended contact time 2-8 days, and dosage can be split if undergoing extended maceration
- Pectinase with cellulase, and hemicellulase side-activities
Format: Granular
Recommended Dosage: Crushed Grapes 10–20 g/ton
Usage: Dissolve LALLZYME EX-V in 10 times its weight of water, gently stir and allow to sit for a few
minutes. Add to the grapes at the beginning of fermentation or the onset of cold soak.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours.
Downloads
LALLZYME EX-V - Allergen StatementLALLZYME EX-V - Food Safety Statement
LALLZYME EX-V - Non-GMO Statement
LALLZYME EX-V - Safety Data Sheet
LALLZYME EX-V - Technical Data Sheet

LALLZYME EX-V™
Please scroll down to view the available product sizes
Increased aroma complexity, color stability, mouthfeel, and tannin structure
LALLZYME EX-V™ positively impacts color stability, structure, and aromaticcomplexity.
- Rapid release of color pigments (anthocyanins) and tannins, leading to stable polymeric pigments
- Wines are highly structured with deep, stable color
- Increases the release of aromatic compounds while respecting varietal characteristics
- Enzyme is active from 18-28 °C (64-82 °F)
- Recommended contact time 2-8 days, and dosage can be split if undergoing extended maceration
- Pectinase with cellulase, and hemicellulase side-activities
Format: Granular
Recommended Dosage: Crushed Grapes 10–20 g/ton
Usage: Dissolve LALLZYME EX-V in 10 times its weight of water, gently stir and allow to sit for a few
minutes. Add to the grapes at the beginning of fermentation or the onset of cold soak.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated, use within a few hours.
Downloads
LALLZYME EX-V - Allergen StatementLALLZYME EX-V - Food Safety Statement
LALLZYME EX-V - Non-GMO Statement
LALLZYME EX-V - Safety Data Sheet
LALLZYME EX-V - Technical Data Sheet
Options
Item No. | Description | Availability | Price | |
---|---|---|---|---|
16206 | Lallzyme EX-V (100g) | Available | Price $44.7 | Each |
16208 | Lallzyme EX-V (500g) | Backorder Click for ETA | Price $125.9 | Each |