Enzymes

Lysozyme

Lysozyme is a naturally occurring enzyme isolated from egg whites.

It is used in wine to inhibit lactic acid bacteria. Lysozyme degrades the cell wall of gram-positive bacteria such as Oenococcus, Pediococcus, and Lactobacillus.

Due to their protective external membranes, Lysozyme is not effective against gram-negative bacteria like Acetobacter. It also has no activity against yeast.

Lafase Fruit Enzyme - 250g

Purified pectolytic enzyme preparation for the production of fruity, colourful and round red wines.

This enzyme optimises aroma precursors extraction, colour extraction and favours gentle extraction of pellicular compounds (silky tannins).

Lafase Fruit Limits or even totally replaces the time requirement for cold pre-fermentation maceration (CPM) and favours extraction of phenolic compounds in the aqueous phase, during maceration.

Reduces production costs and simplifies tank management improves free-run yields (+5 to 15% on average), clarification, pressing and filterability.

Most of all this enzyme aids in the production of fruity, fresh red wines, for rapid marketing.

Dosage: Red: 3-5 g/100 kg of grapes (Under-ripe or thick skins: 4 to 5 g/100 kg of grapes, Optimal maturity or thin skins: 3 to 4 g/100 kg, Botrytis Infected grapes: 5 g/100 kg), Rosé 3-4 g/100 kg of grapes

Rapidase EX Color - 5g

Rapidase EX-Color is a pectolytic enzyme used for extracting a greater amount of colour from grape skins.

The use of this enzyme also enhaces red wine mouthfeel clarification, and preserves the freshness of wine aroma.

Rapidase AR2000 - 5g

Some grapes contain odourless compounts that can be a source of aditional aroma. By using the AR2000 enzyme action to split these compounds, aromas can be released. 

Adding Revelation Aroma to wines made from certain varieties, particularly aromatic whites such as Riesling & Gewürztraminer, can increase their aroma intensity. Some reds such as Shiraz, Pinot Noir and Merlot also respond well to this treatment. 

Rapidase CX - 5g

Rapidase CX is a pectinase enzyme used for fast, efficient clarification of White Grape Must. 

This enzyme decreases viscosity, and allows the must to clear faster and creates more compact lees.

Rapidase CX can also be used for fruit wines and ciders.

Lafase HE Grand Cru

Pectolytic enzyme preparation, purified in CE and anthocyanase for the production of full bodied red wines that are rich in colouring matter and structured tannins, destined for ageing.

Lafase HE Grand Cru allows for strong selective extraction of Rhamnogalacturonan type II (components of the skin and pulp), favouring a better stability of colouring matter and the coating of tannins. 

Anthocyanase purification allows for a better stability of colour over time and the purification in CE limits the formation of ethyl phenol precursors during a potential Brettanomyces contamination.

For the production of structured red wines, rich in colour and polymerised tannins, with good mouthfeel and favours wine clarification.

Dosage: Red Grapes (3 to 5 g/100 kg of grapes, Under-ripe or thick skins: 4 to 5 g/100 kg of grapes, Optimal maturity or thin skins: 3 to 4 g/100 kg, Botrytis Infected grapes: 5 g/100 kg)

Fructozym P - 1kg

Fructozym P is a liquid, highly concentrated pectolytic enzyme preparation for a fast and complete pectin degradation in fruit mash and fruit juice. Purity and quality are proved by specialized laboratories. 

This enzyme can be applied for modern Cider, Fruit Wine, and Fruit Juice production in an universal manner (exception: pome fruit mash), due to its well-balanced combination of pectin-decomposing main activities (pectinesterase, pectin lyase, endopolygalacturonase) and a versatile spectrum of useful side activities. Fructozym P effects optimum disintegration of mash from berries and stone fruits. 

The rapid degradation of pectin results in a drastic reduction of mash viscosity, thus good pressability, high juice yield and increase in valuable juice ingredients are achieved. 

In the juice, Fructozym P breaks down the pectin skeletal structure which has a stabilizing effect on sediments, thus creates the prerequisite for good clarification and filtrability. Especially for the subsequent concentrate production, a complete pectin decomposition is indispensable. The arabanase side activity in Fructozym P securely protects from possible araban haze in apple juice concentrate making 

Dosage: Apple (10 ‐ 15 °Bx 5-15mL/1000L juice), Apple (20 ‐ 25 °Bx 15-50mL/1000L juice), Other berries (30-120mL/1000kg mash, 15-60mL/1000L juice), Black currant (50-200mL/1000kg mash, 20-80mL/1000L juice), Stone fruits (20-80mL/1000kg mash, 10-40mL/1000L juice)

Lafazym Press

Specific for white and rosé pressing regardless of the type of wine. Pectolytic enzyme preparation purified (free from CE) to optimise pressing and extraction of aroma precursors during the production of white and rosé wines.

Lafazym Press improves free-run juice and first pressing yields, decreases the duration of pressing cycles and improves pressing management. 

This enzyme allows you to press at low pressures and shorter cycles and reduces the breaking up of the press cake. This leads to less crushing of seeds and skins to limit the extraction of phenolic compounds, oxidation of juice and pH variation.

Skin contact can also be reduced to a few hours directly in the press (short contact time).

Dosage: 2-3 g/100kg grapes

Lafazym Arom - 100g

Lafazym Arom is a ß-glucosidase and pectinase preparation for revealing terpenic varietal aromas from their precursors during the production of highly intense aromatic white wines and improves wine clarification.

Especially recommended for terpene precursor-rich grape varieties such as Muscat, Riesling, Gewürztraminer, Chenin blanc, Pinot gris, certain Chardonnays and Viognier…

To increase the amount of aromatic precursors use an extraction enzyme at crushing, such as Lafazym Extract or Lafazym Press, and then Lafazym Arom at the end of alcoholic fermentation.

Dosage: 2-5 g/hl

By special order only

Lafazym CL 

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 a preparation purified of cinnamyl esterase activity, thus limiting the formation of vinyl-phenols from the free phenolic acids in white grapes which can negatively influence the aromatic perception of the wines (pharmaceutical, paint, clove notes…).

Scottzyme Pec5L - 1Kg

Scottzyme Pec5L is a highly concentrated pectinase blend designed specifically for winemaking.

It is used on crushed grapes for easier pressing and higher yields and in juice for improved settling, clarification and filtration. It is also useful for berries, pome and stone fruits.

When adding to fruit, it is sometimes beneficial to use in conjunction with Scottzyme HC (12636)

Also good for cider.