Lallzyme MMX™
Enzyme for clarification of Botrytis infected reds and whites
Brand
Lallzyme
Product details
Lallzyme MMX™ is a beta-glucanase and pectinase blend sourced from Trichoderma sp. and Aspergillus niger. This enzymatic preparation was developed to improve yeast autolysis of wines on lees. The result is an increase in volume and mouthfeel contributing to a fuller more rounded wine. Because of the synergy of its glucanase and pectinase activities, Lallzyme MMX™ can also be used to improve filterability of wines infected with Botrytis. Note: The use of Lallzyme MMX™ requires filing for “letterhead approval” with the TTB as it contains enzymes sourced from Trichoderma sp.
Wine types
Technical information
- Application: Clarification, filtration, aging, botrytized grapes
- Activity: Beta-glucanase, pectinase
- Origin: Aspergillus niger & Tricoderma sp.
Product documentation
Related products
Lallzyme Beta™
Aroma-releasing enzyme
Lallzyme C-Max™
Clarifying enzyme for extreme conditions
Lallzyme EX™
Macerating enzyme for early-release red wines
Lallzyme Cuvée rouge™
Pre-fermentative maceration of red grapes.