Top of the page

LALLZYME MMX™ Enzyme 100 g

Item No. 16207
LALLZYME MMX™ Break down yeast cells and glucans from Botrytis LALLZYME MMX™ breaks down filter-clogging glucans that can be present due to the activity of Botrytis or other glucan-producing microorganisms. Can be added to wine aging on lees to increase yeast autolysis rates, leading to rounder, ful
Price $57.3
Per Each
Excl. Tax
Each

Description

LALLZYME MMX™

Break down yeast cells and glucans from Botrytis

LALLZYME MMX™ breaks down filter-clogging glucans that can be present due to the activity of Botrytis or other glucan-producing microorganisms.
  • Can be added to wine aging on lees to increase yeast autolysis rates, leading to rounder, fuller-bodied wines
  • Can integrate mouthfeel components by releasing “sweet” peptides
  • Recommended contact time is 6-8 weeks
  • Pectinase and glucanase act synergistically to improve the clarity and filterability of wines containing glucans from Botrytis

Add to: Difficult to settle/filter wines post-fermentation
Impact: Filtration, yeast autolysis
Format: Granular
Frequently used in: reds, whites, rosés

Recommended Dosage - Bench trials recommended 
  • Botrytis infected wine 2-3 g/hL (20-30 ppm) (76-114 g/1000 gal)
  • Red wine 4-5 g/hL (40-50 ppm) (150-191 g/1000 gal)
  • White/Rosé wine 2-3 g/hL (20-30 ppm) (76-114 g/1000 gal)
Usage: Dissolve LALLZYME MMX in 10 times its weight of water, gently stir, allow to sit for a few minutes then add to wine.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated use within a few hours.

Specifications

Brand
Lallemand

LALLZYME MMX™ Enzyme 100 g

Item No. 16207
LALLZYME MMX™ Break down yeast cells and glucans from Botrytis LALLZYME MMX™ breaks down filter-clogging glucans that can be present due to the activity of Botrytis or other glucan-producing microorganisms. Can be added to wine aging on lees to increase yeast autolysis rates, leading to rounder, ful
Price $57.3
Per Each
Excl. Tax
Each

Description

LALLZYME MMX™

Break down yeast cells and glucans from Botrytis

LALLZYME MMX™ breaks down filter-clogging glucans that can be present due to the activity of Botrytis or other glucan-producing microorganisms.
  • Can be added to wine aging on lees to increase yeast autolysis rates, leading to rounder, fuller-bodied wines
  • Can integrate mouthfeel components by releasing “sweet” peptides
  • Recommended contact time is 6-8 weeks
  • Pectinase and glucanase act synergistically to improve the clarity and filterability of wines containing glucans from Botrytis

Add to: Difficult to settle/filter wines post-fermentation
Impact: Filtration, yeast autolysis
Format: Granular
Frequently used in: reds, whites, rosés

Recommended Dosage - Bench trials recommended 
  • Botrytis infected wine 2-3 g/hL (20-30 ppm) (76-114 g/1000 gal)
  • Red wine 4-5 g/hL (40-50 ppm) (150-191 g/1000 gal)
  • White/Rosé wine 2-3 g/hL (20-30 ppm) (76-114 g/1000 gal)
Usage: Dissolve LALLZYME MMX in 10 times its weight of water, gently stir, allow to sit for a few minutes then add to wine.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated use within a few hours.

Specifications

Brand
Lallemand