LALLZYME MMX™ breaks down filter-clogging glucans that can be present due to the activity of Botrytis or other glucan-producing microorganisms.
- Can be added to wine aging on lees to increase yeast autolysis rates, leading to rounder, fuller-bodied wines
- Can integrate mouthfeel components by releasing “sweet” peptides
- Recommended contact time is 6-8 weeks
- Pectinase and glucanase act synergistically to improve the clarity and filterability of wines containing glucans from Botrytis
Add to: Difficult to settle/filter wines post-fermentation
Impact: Improved filtration and yeast autolysis
Format: Granular
Frequently used in: Reds, whites, rosés
Recommended Dosage - Bench trials recommended
Wine >15°C (59°F): 2.5–3 g/hL (95–114 g/1000 gal)
Wine <15°C (59°F): 3.5–4 g/hL (135–156 g/1000 gal)
Usage: Dissolve LALLZYME MMX in 10 times its weight of water, gently stir, allow to sit for a few minutes then add to wine.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated use within a few hours.