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Aroma enhancement for white and rosé wines
Lallzyme Beta™ is a blend of pectinase and beta-glucosidase for use in white wines with high levels of bound terpenes such as Gewürztraminer, Viognier and Muscat. The sequential actions of side activities cleave aroma precursors and enhance the varietal character of aromatic wines. The larger the reserve of aromatic precursors in the wine the greater the effect of the enzyme treatment. Lallzyme Beta has been formulated so that it will not lead to an over-expression of aromas. The glucosidase activity is inhibited by sugars. The wine should have less than 0.5% residual sugar for full enzyme activity.
Bench trials are highly recommended before using.
Crushed Grapes Juice
Not recommended Not recommended
5–10 g/hL 190–379 g/1000 gal
Dissolve Lallzyme Beta in 10 times its weight in water, gently stir and allow to sit for a few minutes. Then add to wine. For use in wine only since the betaglucosidase activity is inhibited by glucose levels in juice.
Dated expiration. Store dry enzyme at 25°C(77°F). Once rehydrated, use within a few hours.