Lallzyme EX is a blend of pectinase and hemicellulase specially formulated to improve color stability and
enhance mouthfeel in red wines. Specific side activities contribute to the macerating action on the grape
cell wall. This allows the progressive liberation of polyphenols and tannin bound polysaccharides. When
using this enzyme juice extraction from red grape skins is significantly increased and the filterability of the
wine is improved. Lallzyme EX has been formulated to provide a gentle maceration even in lower maturity
grapes.
