A NEW TOOL TO GET THE MOST OF YOUR PRESSING UNDER DIFFICULT CONDITIONS : LALLZYME HP™
In winemaking, wine enzymes are used as accelerators as they speed up the natural reactions in wines that would otherwise occur more slowly. For most enzymes, the addition to grapes in the press as early as possible helps to extract aroma precursors, reduce the duration of maceration and increase juice yield.
For this new season, we are proud to announce the launching of our new high performance liquid pectolytic enzyme for pressing: LALLZYME HP™
Lallemand Oenology, taking advantage of its international fermentation knowledge and competencies in microbiology and biotechnology, offers to winemakers a complete range of high quality enzymes available under LALLZYME™ brand for maceration, must settling, filtration, aroma release and clarification.
We are proud to announce the launching of our new high performance liquid pectolytic enzyme for pressing: LALLZYME HP™.
WHAT IS LALLZYME HP™ AND HOW DOES IT WORK?
LALLZYME HP™ is a liquid enzyme preparation, obtained from Aspergillus niger, particularly suitable for grape pressing.
The activities of this enzyme are specifically oriented to the fast degradation of the pectic linear chain and its complex branch chain regions. The intense pectinase activity combined with well-balanced side activities helps to quickly and completely extract the juice from grapes during pressing.
Due to its specific and unique composition, LALLZYME HP™ enhances pressing under difficult conditions such as complex pectins, high pectin content, low pH and fast process.
The addition of LALLZYME HP™ in the press increases the free-run juice yield and the overall yield. The intense action on the grape pectins allows to significantly reduce the must viscosity, and prepares it in the best possible way for the subsequent phases of static settling or flotation. The reduction of the processing time increases the efficiency of the whole process, with a better management of the press cycle.
A softer pressing combined with LALLZYME HP™ addition improves the quality of the must, with less extraction of phenolic and negative colloidal compounds.
Furthermore, the liquid formulation of LALLZYME HP™ makes it easier to use in the winery.
AN UNRIVALED EFFICIENCY EVIDENCED THROUGH NUMEROUS TRIALS
We carried out numerous trials in laboratory and compared LALLZYME HP™ to competitor enzymes and to other enzymes in our range.
The trials looked into the efficiency of the tested enzymes on particularly difficult musts, very rich in pectin. We could observe that LALLZYME HP™ was always ensuring a fast and easy depectinization, even at low temperature and performed very well on difficult pectin musts when compared to other commercial enzymes (see Figure 1).
Figure 1 : lab trial on Muscat, at high pressures
PILOT SCALE TRIAL
LALLZYME HP™ was tested during a pilot scale trial on the Muscat grape variety of. A small amount of grapes (130 kg) was crushed with enzyme at a rate of 3 ml/100 kg and with no enzyme, in duplicates. Free run juice and juice from pressing were measured to calculate the yield.
When compared with the control wines, the grapes in which LALLZYME HP™ produced:
- + 10% of free run juice
- + 5% of press juice
- ≈15% higher yield
(see Figure 2).
Figure 2: Pilot scale trial on Muscat – comparison between control wine (no enzyme addition) and wine inoculated with 3ml/100kg of LALLZYME HP™.
TRIALS IN COMMERCIAL WINERIES
LALLZYME HP™ was also tested in various wineries in Italy, Spain, South America and South Africa during the 2018 vintage over more than 10 000 hL. These tests in real conditions confirmed the great ability of this new enzyme to increase free run & press juices and the overall juice yield.
LALLZYME HP™ MAIN BENEFITS
The main benefits of LALLZYME HP™ are:
- Easy and efficient grape pressing for a better quality
- More free-run juice and overall juice yield
- Fast depectinization for a faster and easier settling or flotation process