Lallzyme Cuvée Rouge Red Wine Maceration Enzyme

Lallzyme Cuvée Rouge Red Wine Enzyme for Cold Maceration, Colour Extraction and Aroma Enhancement

Lallzyme Cuvée Rouge™ from Lallemand is a premium powdered wine enzyme developed for the cold maceration of red grapes. The enzyme improves maceration and extraction, helping winemakers maximise colour extraction, aroma complexity and tannin balance in premium red wines.

Lallzyme Cuvée Rouge™ – Professional Enzyme for Red Grape Maceration

• Microgranulated enzyme preparation derived from Aspergillus niger.
• Developed specifically for the maceration of red grapes during red wine production.
• Enhances the overall quality, structure and balance of premium red wines.

Application During Cold Maceration

• Add during cold soak or the maceration of crushed red grapes.

Red wines treated with Lallzyme Cuvée Rouge™ develop greater aromatic complexity while enhancing the varietal character of the selected grape varieties. The enzyme promotes improved extraction of desirable colour compounds, aroma precursors and phenolic components from the grape skins.

Benefits of Lallzyme Cuvée Rouge for Red Wine Production

• Fast and efficient maceration and extraction
• Improved colour extraction from grape skins
• Increased colour intensity and colour stability
• Enhanced aroma complexity
• Improved varietal expression
• Supports the production of balanced, premium-quality red wines

Lallzyme Cuvée Rouge Dosage

• 2–2.5 g per 100 kg of grapes at temperatures above 15 °C
• 2.5–3 g per 100 kg of grapes at temperatures between 10 and 15 °C

The recommended treatment time is typically between 3 and 5 days.

Additional Information

• The enzyme remains fully active under normal SO₂ additions used during winemaking.
• As Lallzyme Cuvée Rouge is a protein-based enzyme, bentonite should not be added during enzyme treatment.

Storage

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

Download the Lallzyme Cuvée Rouge Technical Data Sheet from Euroyeast by Nordisk SelvForsyning for Lallemand Wine