ACTION: The cellulase and hemi-cellulase activities of LALLZYME EX drive faster extraction of skin compounds (tannins) which are then available to form complexes contributing to a fuller more rounded type of tannin.
LALLZYME EX :
– permits the release and stabilization of less reactive tannins, which are also less astringent
– limits extraction of C6 compounds, responsible for herbaceous notes
RESULTS: The results of trials conducted in triplicate on Sangiovese demonstrate the wines treated with enzymes have higher color intensity, and higher amounts of tannins and anthocyanins than the control (Lallemand compared results,1998).
USAGE: LALLZYME EX is normally used in the doses of 2-3 g /hL of must or 15-20 g/ton grapes. Dissolve the enzyme in water or in must in a sufficient volume so that it is distributed easily over the mass of Grapes (generally the proportion used is 1:100). The enzyme can be added directly to the grapes before pressing. In white wine, it is recommended to add LALLZYME EX during pressing if using a pneumatic press.