Lallzyme EX

Lallzyme EX – Enzyme for Enhanced Color and Juice Release in Early-Drinking Red Wines

• Improves color extraction while preserving soft, approachable tannins

• Increases free-run and press juice yield by breaking down cell wall pectins

• Enhances clarification and reduces solids for easier pressing and settling

• Supports smooth mouthfeel in red wines intended for early consumption

• Balanced enzyme activity preserves varietal fruit while aiding extraction efficiency

Lallzyme EX is a gentle maceration enzyme developed by Lallemand for red wine fermentations where balance, early drinkability, and clean extraction are key. Its primary function is to degrade grape skin cell walls through pectinase and hemicellulase activity, improving juice yield and the release of color compounds without promoting aggressive tannin extraction. This makes it particularly well-suited for light- to medium-bodied red wines or warm-climate varietals where managing tannin levels is critical. EX helps clarify must, improve press efficiency, and support the production of soft, fruit-driven wines that are ready for market sooner.

Comparison to Other Lallemand Maceration Enzymes:
Compared to C-MAX, which is optimized for maximum phenolic and tannin extraction in structured reds, Lallzyme EX offers a gentler, more balanced extraction suitable for wines with softer profiles. Compared to EX-V, which targets tannin structure and aging potential, EX is better for fresh, youthful styles that prioritize fruit expression and roundness. In summary:

• EX = best for early-release reds, softer tannins, moderate color

• EX-V = ideal for structure and age-worthiness

• C-MAX = maximum extraction of tannin and anthocyanins for bold, ageable reds

Protocol
Dilute Lallzyme EX in 10 times its weight of chlorine-free water. Add to crushed grapes or must at the start of fermentation. Mix well to ensure even distribution. Best activity between 20–30°C. Avoid use below 10°C or after fermentation is complete.

Usage Rates
Recommended dosage: 20–30 grams per ton of grapes
= 0.44–0.66 grams per hectoliter (assuming 450 L/ton)
= 0.0044–0.0066 grams per liter
= 0.017–0.025 grams per gallon

Use the lower range for softer grapes or longer macerations. Use higher rates when working with firmer-skinned varieties or short fermentations where improved extraction and juice yield are needed.