As a world-leading expert in wine biotechnologies, LALLEMAND OENOLOGY develops solutions that ensure the control of winemaking processes and optimize the quality of wines according to desired sensory profile.
Enzymes represent a very powerful tool of the winemaking process, playing an important role to reach the best quality of the final wine. In fact, a small dose of enzyme is able to facilitate the process, increase yield and amplify the quality of the must composition for better wine longevity. The key to success in the use of enzymes is the quality of the product and the choice of the right enzyme for each stage of winemaking. For this reason, Lallemand is at our customer’s side in order to provide them with the useful information, to be able to take full advantage of our range of enzymes: LALLZYME™.
Optimise the quality of your white wines with our enzymes
Cuvée Blanc™
HP™
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LALLZYME C-Max™
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LALLZYME
StabPro™
Filter™
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LALLZYME MMX™
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LALLZYME Beta™
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LALLZYME
StabPro™
Optimise the quality of your red wines with our enzymes
Cuvée Rouge™
B-620™
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LALLZYME EX™
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LALLZYME EX-V™
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LALLZYME OE™
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LALLZYME
MMX™
Optimise the quality of your rosé wines with our enzymes
Direct pressing: follow the process for white wine
Bleeding: follow the process for white wine from the settling/flotation step
Cuvée Blanc™
HP™
A short maceration with this special enzyme is able to significantly increase the content of aroma precursors of the must, for intense varietal expression
Its unique composition allows a faster and enhanced extraction of aroma precursors, phenolic compounds and polysaccharides. Ideal for premium red wines
Thanks to its wide range of pectinase activities, the yield increases as well as the proportion of free-run juice
Its high pectolytic activity allows to obtain a clear must maintaining the nutritional and aromatic richness of the must
When the conditions are far from optimum, you can reach the right turbidity, for an easy winemaking process
The hemicellulase and pectinase activities drive faster extraction of skin compounds and enhance the freshness and fruitiness
The precise action on the skins allows higher extraction of color and tannins and helps their stabilisation, for premium red wines
Its richness in maceration activities allows a strong extraction from the skins, ideal for wine intended for a long life
Fast and intense colour extraction in short-medium maceration. The particular balance with very high pectolytic and strong hemicellulase and cellulase activity allows this enzyme to have a particularly efficient maceration action on the grapes
Thanks to thermostable, highly performing maceration activities, guarantee the fast degradation of the clogging colloids, decreasing the turbidity of the must and increasing the filterability of the wine
The high concentrated beta-glucanase activities are able to hydrolyse the glucans from Botrytis cinerea contamination. The same enzyme, added during the aging on lees, accelerate the process and increase the complexity of the wine
It contains the complete range of glycosidase activities for release of glycosidated aroma precursors, to achieve enhanced aromatic expression in the wine
It contains aspergillopepsin 1, which is an acid protease active on proteins responsible for haze in wine
Enzymatic preparation for the improvement of wine filterability and for the clarification of wine from botrytized grapes
A complete offer of high quality enzymes, specially designed to facilitate and accelerate the most important stages of the winemaking process, available in big pack size, for large volume wineries
Win the treasure hunt in your wines with
LALLZYME™!