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As a world leading expert in wine biotechnologies, Lallemand Oenology has developed a complete range of specific wine enzymes, LALLZYME™ to optimise wine quality and the winemaking process.
High activity raw materials
- LALLZYME™ enzymes are Lallemand Oenology recipes which formulations are based on our expertise, our research and trial results carried out over several years and countries.
- For our LALLZYME™ range, we select high activity raw materials for each enzyme formulation to reach a precise goal, with the maximum impact in terms of quality, action time and yield.
From skin maceration to storage and ageing
Our wine enzymes can help winemakers to:
- Increase the content of aroma precursors, phenolic compounds and polysaccharides of their must and wine
- Increase yield and free-run juice proportion
- Obtain a clear must maintaining the nutritional and aromatic richness of the must, even in challenging conditions
- Reach a higher extraction of colour and tannins, stable over time
- Enhance wine aromas
- Protect their wines against the adverse effect of Botrytis cinerea contamination
