Lallzyme Cuvée Blanc for Maceration, Rosé and White Wines

Lallzyme Cuvée Blanc from Lallemand – Rosé & White Wines

Rosé and white wines treated with Lallzyme Cuvée Blanc achieve a high level of aromatic complexity, with enhanced expression of the specific grape varieties used.

Lallzyme Cuvée Blanc™

• A microgranulated enzyme preparation from Aspergillus niger, used for the maceration of white grapes to improve the overall quality and balance of premium rosé and white wines
• Powdered enzyme for the cold maceration of rosé and white wines
• Lallzyme Cuvée Blanc™ releases various aromas, thiols and terpenes found in grape skins, increases juice yield and facilitates clarification

Lallzyme Cuvée Blanc™

• Add during the maceration / cold soaking of white grapes
• The enzymes are active from 5–12 °C
• Recommended contact time: 2–12 hours

Lallzyme Cuvée Blanc – Benefits

• Enhances fruity aromas (tropical fruit and citrus)
• Enhances floral aromas in the wine
• Increases juice yield during grape pressing at low pressing pressure
• Provides rapid clarification
• Increases aromatic complexity
• Enhances colour intensity

Lallzyme Cuvée Blanc – Dosage

• 2 g per 100 kg at 5–12 °C
• The treatment time is normally between 2 and 12 hours

Lallzyme Cuvée Blanc – Instructions for Use

• Must be hydrated before use
• Dissolve LALLZYME CUVÉE BLANC™ in 10 times its weight of water, stir gently and allow it to hydrate for a few minutes. Then add directly to the grapes.
• Once hydrated, the product should be used within a few hours.

Lallzyme Cuvée Blanc – Storage

• Store in a dry place between 5 and 15 °C

The technical data sheet for Lallzyme Cuvée Blanc from Euroyeast by Nordisk SelvForsyning for Lallemand Wine can be found here.