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Used in white must for release of varietal aromas Scottzyme® Cinn-Free is a purified pectinase with very low cinnamyl esterase activity which helps reduce the formation of vinyl phenols. It is used in white must for release of varietal aromas and aromatic precursors. In addition to releasing desirable pectin-trapped aromas, Scottzyme Cinn-Free aids in pressability,…
Macerating enzyme for aged and early-to-market reds, whites Scottzyme® Color Pro is a specialty pectinase with protease side-activities. These side-activities are important for helping break down the cell walls of red grapes to gently extract more anthocyanins, polymeric phenols and tannins. This gentle extraction creates wines that are rounder in mouthfeel and bigger in structure,…
Granulated pectinase for cold settling, or for the preparation of musts to be processed with flotation. Ideal for: Settling white juice, juices destined for flotation Functions: · Improved clarification and compaction of white juice · Increased yield · Improved protein stability Endozym Active, promotes the hydrolysis of the pectic chains, facilitating the drainage of juice…
ENDOZYM® ICS 10 Rouge Pectolitic enzyme indicated for the extraction of colour and aromas from red grapes Endozym ICS 10 Rouge is a complete enzymatic preparation combining the pectolitic activities with a high cellulasic and hemicellulasic action. The utilization of Endozym ICS 10 Rouge enables to obtain the highest concentration of colouring matter, noble skin tannins…
CHARACTERISTICS Allows for shorter macerations, which are desirable in vintages with rot or when the fermentation tank is to be reused quickly. Enables the compaction of lees and the performance of desludging or clarification. APPLICATION Enovin CROM is the enzyme indicated for the maceration of red grape varieties, increasing the extraction of polyphenolic and aromatic…
CHARACTERISTICS Allows for shorter macerations, which are desirable in vintages with rot or when the fermentation tank is to be reused quickly. Enables the compaction of lees and the performance of desludging or clarification. APPLICATION Enovin CROM is the enzyme indicated for the maceration of red grape varieties, increasing the extraction of polyphenolic and aromatic…
This activated carbon is extremely effective in the correction of wines which present evident defects caused by Brettanomyces Dekkera. Minimal additions are proven to significantly reduce volatile phenols, resulting in an overall improved wine aroma without affecting color. Also effective in removing compounds related to smoke taint
LAFASE® FRUIT Purified pectolytic enzyme preparation for the production of fruity, colorful and round red wines. Optimizes aroma precursors extraction, color extraction and favors gentle extraction of pellicular compounds (silky tannins). Limits the time requirement for cold pre-fermentation maceration (CPM). Favors extraction of phenolic compounds in the aqueous phase, during maceration. Improves free-run yields (+5 to 15% on average),…
LAFASE® HE GRAND CRU Purified pectolytic enzyme preparation for the production of full bodied red wines that are rich in coloring matter and structured tannins, destined for ageing. Allows a strong selective extraction of Rhamnogalacturonan type II (components of the skin and pulp), favoring a better stability of coloring matter and the coating of tannins. Allows better…
Betaglucosidase and pectinase preparation for revealing terpenic varietal aromas from their precursors during the production of aromatic white wines. LAFAZYM® AROM contains a high beta-glucosidase activity which enables the hydrolysis of sugars at the terminal ends of terpenic precursors. LAFAZYM® AROM reveals terpenes in white wines in order to increase aromatic intensity. Especially recommended for…
Highly concentrated preparation of pectolytic enzymes, purified in CE, for rapid clarification of white and rosé must as well as red press wines. Lafazym CL is an enzymatic preparation purified from cinnamoyl esterase activity. It limits the formation of vinylphenols (medicinal, paint, clove notes…) from free phenolic acids in white grapes. Completely hydrolyses grape pectins…
Pectolytic enzyme preparation purified in ce, specifically for skin contact during white and rosé wine vinification. Developed for extracting aroma precursors and varietal aromas for the production of highly aromatic, fruity white and rosé wines. Improves extraction of varietal aromas and aroma precursors from skins and pulp. Reduces skin contact time (optimisation of production costs)….
Pectolytic enzyme preparation purified for optimising pressing and extraction of aroma precursors during the production of white and rosé wines. Improves free run juice and first pressing yields. Decreases the duration of pressing cycles. Improves pressing management: pressing at low pressures and shorter cycles. Reduces the breaking up of the press cake. Less crushing of…
LAFAZYM® THIOLS [+] Preparation of pectolytic enzymes with secondary activities designed to reveal the aromatic precursors of thiol-rich grape varieties. LAFAZYM® THIOLS[+] in synergy with a yeast characteristic of the revelation of thiols will enhance the aromatic profile of wines.LAFAZYM® THIOLS[+] works in complementary to cold stabulation for an aromatic gain. LAFAZYM® THIOLS[+] can be used on a wide…
Macerating enzyme for white grapes Lallzyme Cuvée BlancTM was developed by Lallemand for use on white grapes during skin contact prior to pressing. It is a very specific blend of pectinases with glycosidase activity. Lallzyme Cuvée Blanc is used to enhance aromatic complexity, provide gentle juice extraction and fast clarification after pressing.
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