Lallzyme EX-V™ | Fermentation Enzyme For Structured Red Wines

Lallzyme EX-V – Enzyme for Structured Red Wines with Enhanced Color and Tannin Stability

• Extracts color and tannins with improved integration for wines destined for aging

• Promotes stable anthocyanin-tannin bonding for long-lasting color

• Enhances mouthfeel, midpalate weight, and structural balance

• Improves juice yield and reduces solids through efficient cell wall degradation

• Balanced enzyme activity supports both extraction and finesse in premium red wines

Lallzyme EX-V is a precision enzyme blend developed by Lallemand for red wine fermentations where structure, balance, and ageability are desired. It combines strong pectolytic activity with targeted cellulase and hemicellulase functions to break down grape skin cell walls, facilitating the release of anthocyanins and seed-derived tannins in a controlled, integrative manner. EX-V is ideal for varietals with moderate to firm skins or when crafting red wines intended for barrel aging, as it enhances phenolic complexity without over-extracting bitterness or astringency. Wines fermented with EX-V tend to show refined texture, vivid color, and excellent long-term stability.

Comparison to Other Lallemand Maceration Enzymes:
Compared to EX, which is best for early-drinking, fruit-forward reds, EX-V is designed for more structured, age-worthy styles with higher tannin and color stability. 

• EX = softer, fruit-driven reds for early release
• EX-V = structured, balanced reds with aging potential

Protocol
Dilute Lallzyme EX-V in 10 times its weight of chlorine-free water. Add to crushed grapes or must at the beginning of fermentation. Mix thoroughly for even dispersion. Optimal temperature range: 20–30°C. Avoid adding below 10°C or after alcoholic fermentation begins.

Usage Rates
Recommended dosage: 30–40 grams per ton of grapes
= 0.66–0.88 grams per hectoliter (assuming 450 L/ton)
= 0.0066–0.0088 grams per liter
= 0.025–0.033 grams per gallon

Use the lower end of the range for moderately structured fruit or extended maceration. Use the higher range for tighter-skinned grapes, shorter fermentations, or when greater phenolic extraction and color stability are required for barrel-aged or long-lived reds.