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Lallemand offers winemakers a complete range of high-quality enzymes to meet winemaking needs and international quality requirements. Lallemand’s expertise in winemaking applications focuses on a tailor-made approach that involves:

  • Investigating winemakers’ needs throughout our worldwide network
  • In-depth analysis in our enzymology laboratory of all available raw material enzymes
  • Elaborate testing of experimental products at technical institutes and wineries throughout the world
  • Developing new products for specific winemaking applications. Lallzyme™ microbial-origin enzymes are utilized in winemaking for:
    • Clarifying musts and wines
    • Macerating grapes
    • Increasing the filterability of musts and wines
    • Releasing flavor components
    • Macerating yeast
In addition to these applications, lysozyme – sourced from egg whites – is approved for lactic acid bacteria management in winemaking.

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Lallzyme C-MAX™ Clarifying enzyme for extreme conditions
Lallzyme C-MAX is a cinnamyl esterase-free pectinase blend designed for fast and complete depectinization of juices in extreme conditions, such as high pectin content, low temperature or low pH.

Lallzyme MMX™: Enzyme for clarification of Botrytis infected reds and whites and for white wine lees maceration
Lallzyme MMX is a beta-glucanase and pectinase blend sourced from Trichoderma sp. and Aspergillus niger. This enzymatic preparation was developed to improve yeast autolysis of wines on lees. The result is an increase in volume and mouth feel contributing to a fuller more rounded wine. Because of the synergy of its glucanase and pectinase activities, Lallzyme MMX can also be used to improve filterability of wines infected with Botrytis. Note: The use of Lallzyme MMX requires filing for “letterhead approval” with the TTB as it contains enzymes sourced from Trichoderma sp.

Lallzyme C™: Clarifying Enzyme
Lallzyme C Lallzyme C is a highly active enzyme formulated for clarification of white juice or wine. It has a low cinnamyl esterase activity to help protect against the formation of undesirable vinyl phenols. Lallzyme C contains well-balanced pectinase activities adapted specifically for grape juice:

  • High polygalacturonase and pectin lyase content for a fast decrease in viscosity and turbidity
  • Controlled levels of pectin esterase (enough to allow polygalacturonase activity but not enough to allow the formation of methanol in the must)

Lallzyme Cuvée Blanc™: White Grape Skin-Contact Macerating Enzyme
Lallzyme Cuvee Blanc Lallzyme Cuvée Blanc has been developed by LALLEMAND for its specific action on white grapes during skin-contact maceration in order to obtain high quality white wines, rich in taste with intense mouthfeel and good structure.

Lallzyme Cuvée Blanc, a very specific blend of pectinases and glycosidases, has been used with success in different wine regions around the world, particularly for Sauvignon Blanc, Chardonnay and Semillon.

Lallzyme EX™: Macerating Enzyme for Early Release Wines
Lallzyme EX Lallzyme EX is specially formulated to improve color stability and enhance mouthfeel in reds. EX can also be used during skin-contact maceration in whites to increase the complexity of wine and improve press yield.

In addition to well-balanced pectinases, EX contains key activities involved in the controlled release of polyphenols such as galactanase (a member of the hemicellulase family) and endo-cellulase. Both of these activities aid the pectinase action on the cell wall and allow a progressive liberation of polyphenols and tannin bound polysaccharides.

Lallzyme EX-V™: Macerating Enzyme for Long Aging Wines
Lallzyme EX-V Lallzyme EX-V is a new enzyme preparation formulated by Lallemand. Because of its specific action on both cell walls and cell membranes, EX-V increases the extraction of intracellular polyphenolic content from red grapes resulting in wines destined for long aging. The use of EX-V results in structured wines with deep, stable color. The increase in tannin content is stable within time and helps explain improved color stability. Aromatic profile analysis indicates a great impact of EX-V on the extraction of varietal aromas in Grenache and Cabernet sauvignon.

Lallzyme BETA™: Aroma Releasing Enzyme
Lallzyme Beta Lallzyme BETA is formulated for use in white wine varieties high in 'bound' terpenols such as Gewürztraminer and Muscat. BETA is a blend of pectinases with beta-glucosidase, rhamnosidase, apiosidase and arabinofuranosidase. The sequential actions of these activities cleave aroma precursors and enhance the varietal character in aromatic wines. Lallzyme BETA has been formulated to act in a gentle way so it will not lead to an over expression of aromas.

LALLZYME Lyso-easy™ (Life so easy!): ready-to-use solution of lysozyme.
LALLZYME Lyso-easy is a very efficient lysozyme solution (22% solution, no additives, stable at room temperature for 6 months), specific for gram-positive bacteria, such as lactic acid bacteria (LAB). Lyso-easy may be used at various winemaking stages:

  • In grape must to reduce the risk of spoilage LAB
  • During sluggish/stuck alcoholic fermentations to control LAB and reduce the risk of VA
  • At the end of alcohol fermentation to delay (or fully inhibit) the onset of malolactic fermentation
  • Before bottling to avoid MLF in bottle

REDStyle™: Improve structure, mouthfeel and polyphenol stabilization
REDStyle has been developed for use during maceration of red grapes to improve structure, color and tannin stabilization and wine mouth feel. REDStyle is a pectinase enzyme that is blended with a non-genetically modified strain of Saccharomyces cerevisiae that was selected, inactivated and produced to optimize its content in soluble polysaccharides.
REDStyle is best used with:

  • Optimum maturity red grapes for greater red wine aging potential through improved color stability and development of tannic intensity
  • Low maturity and/or short maceration red grapes to increase color stability while building mouth feel structure and covering “green” character perception
  • Low structure red grape varieties to improve color intensity and stability
  • Botrytis or infected moldy red grapes for a shorter maceration and more color stability

VINStyle™: Accelerate yeast lees aging
VINStyle has been developed for use at the end of alcoholic fermentation for faster yeast autolysis. VINStyle is a beta-glucanase enzyme sourced from TTB-approved Trichoderma blended with a specific non-genetically modified strain of Saccharomyces cerevisiae that was selected, inactivated and produced to optimize its content in polysaccharides and antioxidant peptides. This combination results in the synergistic autolysis of yeast cell walls, resulting in a faster and a more complete release of polysaccharides, amino acids and peptides in the wine.

WHITEStyle™: Structure and aroma stability
A unique pectinase (with beta-glucosidase side activities) blended with a specific non-genetically modified enology strain of Saccharomyces cerevisiae that was selected, inactivated and produced to optimize its content in polysaccharides and antioxidant peptides (glutathione). WHITEStyle has been developed by Lallemand’s R&D group for use in white must treatment prior to alcoholic fermentation. WHITEStyle facilitates clarification and filterability, while allowing more control of aroma release and stabilization. Additionally, white wines treated with WHITEStyle benefit from increased aromatic complexity, more balanced mouth feel and a longer shelf life.


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