LALLZYME MMX™ breaks down filter-clogging glucans that can be present due to the activity of Botrytis or other glucan-producing microorganisms.

• Can be added to wine aging on lees to increase yeast autolysis rates, leading to rounder, fuller-bodied wines
• Can integrate mouthfeel components by releasing “sweet” peptides
• Recommended contact time is 6-8 weeks
• Pectinase and glucanase act synergistically to improve the clarity and filterability of wines containing glucans from Botrytis

Recommended Dosage - Bench trials recommended 

• Botrytis infected wine 2-3 g/hL
• Red wine 4-5 g/hL
• White/Rosé wine 2-3 g/hL

Usage: 
Dissolve LALLZYME MMX in 10 times its weight of water, gently stir, allow to sit for a few minutes then add to wine.
Storage:
Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated use within a few hours.

Lallzyme MMX -Technical Data Sheet
Lallzyme MMX - Safety Data Sheet
Lallzyme MMX - Non-GMO Statement
Lallzyme MMX - Food Safety Statement
Lallzyme MMX - Allergen Statement