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Lallzyme EX

Lallzyme EX

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Description

Specially formulated enzyme preparation for improved color intensity and stability, greater mouthfeel, and enhanced fruity, floral, spicy flavors in wine. Used primarily in red wines for the aforementioned reasons, it can also be used in white wines for increased extraction (however we recommend Lallzyme C-Max for whites because it helps the solids settle out as well).

Based on the activity of a blend of cellulases, hemicellulases, and pectinases, this preparation aids in the extraction, then stabilization of water soluble phenols found in cells of grape skins. A dry, granular product requiring no special storage conditions prior to use. We have used this enzyme on our wine here at MoreWine and found the difference to be nothing short of amazing. Currently only available at MoreWine in this size! To use dissolve Lallzyme EX into a sufficient amount of water (usual ration is 1:100) and add to must with your other additions prior to the onset of fermentation.

Dosage is 0.1g Lallzyme per gallon of must.

Store dry enzyme at room temperature, around  25 C° (77 F°). Once rehydrated use within a few hours.

Community Q&A

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Why did you choose this?
MoreFlavor Store
Recommended by MoreWine! red winemaking guide
Josh T on Sep 9, 2022
Recommended to use with opti red
Matthew P on Jul 7, 2022
Recommended by MoreWine! red winemaking guide
Josh T on Sep 9, 2022
Love it.
Mark M on Jul 7, 2022
Recommended to use with opti red
Matthew P on Jul 7, 2022
Used for many years
Rich R on Jul 6, 2022
Love it.
Mark M on Jul 7, 2022
Used for many years
Rich R on Jul 6, 2022
What is the shelf life of an opened bag stored in a Ziploc bag?
Paul c on Sep 23, 2023
Is there any problem adding this at the time of fermentation? I don't find any reference as to how long( hours) before this needs to be before fermentation and on Scott Labs they say it can be done at fermentation, "Add directly to grapes at the beginning of fermentation or start of cold soak."
Gregg C on Sep 5, 2023
BEST ANSWER: This enzyme should be added prior to the onset of fermentation.

When using both Lallzyme-EX and fermentation tannins the must, we recommend adding the enzymes first then adding the tannins 6-8 hours after. This avoids the tannins from prematurely fining out the enzyme before it has a chance to work its magic on the grape skins.
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