Lallzyme Stabpro™

LALLZYME STABPRO™ is a liquid enzyme preparation, obtained from Aspergillus niger, for white and rosé must and wine haze-forming protein stabilization. It can also be applied in sparkling wine production.It contains aspergillopepsin 1, which is an acid protease active on proteins responsible for haze in wine. The most abundant classes of haze-forming proteins are thaumatin-like proteins (TLPs) and chitinases, which belong to the Pathogenesis-related (PR) proteins. These proteins are produced by the plant in response to abiotic and biotic stress as protection to plant damage. LALLZYME STABPRO™ is active on both classes of proteins by denaturing their molecule. A short heat treatment (1-2 min at 65-75°C), just after the addition of the enzyme, allows the unfolding of the haze-forming proteins. LALLZYME STABPRO™ can then easily have access to the unfolded molecules and irreversibly cleave them. After the degradation of the structure, the proteins are no longer able to flocculate, and the wine remains stable. For more details of application, refers to OIV recommendations: Res. OIV-OENO 541A-2021 and Res. OIV-OENO 541B-2021.