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)
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)
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated use within a few hours.
Specifications
- Brand
- Lallemand