LALLZYME MMX™ (100 g)

Item No.016207
Price $53
Per Each
Excl. Tax
Available
Each

Description

LALLZYME MMX™

Break down yeast cells and glucans from
Botrytis

LALLZYME MMX™ breaks down filter-clogging glucans that can be present due to the activity of Botrytis or other glucan-producing microorganisms.
  • Can be added to wine aging on lees to increase yeast autolysis rates, leading to rounder, fuller-bodied wines
  • Can integrate mouthfeel components by releasing “sweet” peptides
  • Recommended contact time is 6-8 weeks
  • Pectinase and glucanase act synergistically to improve the clarity and filterability of wines containing glucans from Botrytis
  • β-glucanase enzymes from Trichoderma harzianum are listed on 27 CFR 24.250 

Format: Granular
Recommended Dosage - Bench trials recommended 
  • Botrytis infected wine 2-3 g/hL (20-30 ppm) (0.167-0.25 lb/1000 gal)
  • Red wine 4-5 g/hL (40-50 ppm) (0.33-0.42 lb/1000 gal)
  • White/Rosé wine 2-3 g/hL (20-30 ppm) (0.167-0.25 lb/1000 gal)
Usage: Dissolve LALLZYME MMX in 10 times its weight of water, gently stir, allow to sit for a few
minutes then add to wine.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated use within a few hours.

Specifications

Brand
Lallemand
Product Format
Granular

LALLZYME MMX™ (100 g)

Item No.016207
Price $53
Per Each
Excl. Tax
Available
Each

LALLZYME MMX™

Break down yeast cells and glucans from
Botrytis

LALLZYME MMX™ breaks down filter-clogging glucans that can be present due to the activity of Botrytis or other glucan-producing microorganisms.
  • Can be added to wine aging on lees to increase yeast autolysis rates, leading to rounder, fuller-bodied wines
  • Can integrate mouthfeel components by releasing “sweet” peptides
  • Recommended contact time is 6-8 weeks
  • Pectinase and glucanase act synergistically to improve the clarity and filterability of wines containing glucans from Botrytis
  • β-glucanase enzymes from Trichoderma harzianum are listed on 27 CFR 24.250 

Format: Granular
Recommended Dosage - Bench trials recommended 
  • Botrytis infected wine 2-3 g/hL (20-30 ppm) (0.167-0.25 lb/1000 gal)
  • Red wine 4-5 g/hL (40-50 ppm) (0.33-0.42 lb/1000 gal)
  • White/Rosé wine 2-3 g/hL (20-30 ppm) (0.167-0.25 lb/1000 gal)
Usage: Dissolve LALLZYME MMX in 10 times its weight of water, gently stir, allow to sit for a few
minutes then add to wine.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated use within a few hours.

Specifications

Brand
Lallemand
Product Format
Granular