Lallzyme Cuvee Blanc – Enzyme for Aroma Release and Finesse in White and Sparkling Wines
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Enhances aroma expression by unlocking bound terpene and thiol precursors
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Improves clarification and filterability through efficient pectin breakdown
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Increases finesse and texture by gently releasing polysaccharides
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Ideal for varietal whites and sparkling base wines where delicacy is key
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Balanced glycosidase activity preserves freshness without compromising stability
Lallzyme Cuvee Blanc is a highly specific enzyme developed by Lallemand for the production of elegant, aromatic white and sparkling wines. It offers a delicate balance of pectinase and glycosidase activity that breaks down grape cell walls to improve clarification while simultaneously releasing aroma precursors trapped in glycosidic form. This selective activity enhances varietal expression—especially in terpene- and thiol-rich varieties—without producing off-flavors or excessive bitterness. The result is a wine with lifted aromatics, better mouthfeel, and improved stability, ideal for styles requiring precision and finesse.
Protocol
Dilute Lallzyme Cuvee Blanc in 10 times its weight of chlorine-free water. Add to juice or wine at the preferred stage—either pre-fermentation for aroma release and settling, or post-fermentation for finishing and clarification. Ensure even distribution by mixing thoroughly. Optimal temperature range is 12–20°C. Avoid use below 10°C or in combination with bentonite or SO₂ during addition.
Usage Rates
Recommended dosage: 2–4 grams per hectoliter
= 0.02–0.04 grams per liter
= 0.076–0.151 grams per gallon
Use 2 g/hL for lighter aromatics or wines already showing good varietal character. Increase to 4 g/hL in more neutral juices or when maximizing aromatic potential is desired. Allow adequate contact time—typically 24 to 48 hours—depending on the winemaking stage and style.
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