{"product_id":"lallzyme-exv-fermentation-enzyme-structured-red-wines","title":"Lallzyme EX-V™ | Fermentation Enzyme For Structured Red Wines","description":"\u003cp data-end=\"92\" data-start=\"0\"\u003e\r\n\t\u003cstrong data-end=\"92\" data-start=\"0\"\u003eLallzyme EX-V – Enzyme for Structured Red Wines with Enhanced Color and Tannin Stability\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul data-end=\"485\" data-start=\"94\"\u003e\r\n\t\u003cli data-end=\"179\" data-start=\"94\"\u003e\r\n\t\t\u003cp data-end=\"179\" data-start=\"96\"\u003e\r\n\t\t\tExtracts color and tannins with improved integration for wines destined for aging\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"249\" data-start=\"180\"\u003e\r\n\t\t\u003cp data-end=\"249\" data-start=\"182\"\u003e\r\n\t\t\tPromotes stable anthocyanin-tannin bonding for long-lasting color\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"314\" data-start=\"250\"\u003e\r\n\t\t\u003cp data-end=\"314\" data-start=\"252\"\u003e\r\n\t\t\tEnhances mouthfeel, midpalate weight, and structural balance\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"398\" data-start=\"315\"\u003e\r\n\t\t\u003cp data-end=\"398\" data-start=\"317\"\u003e\r\n\t\t\tImproves juice yield and reduces solids through efficient cell wall degradation\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"485\" data-start=\"399\"\u003e\r\n\t\t\u003cp data-end=\"485\" data-start=\"401\"\u003e\r\n\t\t\tBalanced enzyme activity supports both extraction and finesse in premium red wines\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"1163\" data-start=\"487\"\u003e\r\n\tLallzyme 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.\u003c\/p\u003e\r\n\u003cp data-end=\"1592\" data-start=\"1165\"\u003e\r\n\t\u003cstrong data-end=\"1218\" data-start=\"1165\"\u003eComparison to Other Lallemand Maceration Enzymes:\u003c\/strong\u003e\u003cbr data-end=\"1221\" data-start=\"1218\"\u003e\r\n\tCompared to \u003cstrong data-end=\"1239\" data-start=\"1233\"\u003eEX\u003c\/strong\u003e, which is best for early-drinking, fruit-forward reds, \u003cstrong data-end=\"1354\" data-start=\"1295\"\u003eEX-V is designed for more structured, age-worthy styles\u003c\/strong\u003e with higher tannin and color stability. \u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli data-end=\"1592\" data-start=\"1165\"\u003e\r\n\t\t\u003cstrong data-end=\"1602\" data-start=\"1596\"\u003eEX\u003c\/strong\u003e = softer, fruit-driven reds for early release\u003c\/li\u003e\r\n\t\u003cli data-end=\"1592\" data-start=\"1165\"\u003e\r\n\t\t\u003cstrong data-end=\"1661\" data-start=\"1653\"\u003eEX-V\u003c\/strong\u003e = structured, balanced reds with aging potential\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"2079\" data-start=\"1797\"\u003e\r\n\t\u003cstrong data-end=\"1809\" data-start=\"1797\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"1812\" data-start=\"1809\"\u003e\r\n\tDilute 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.\u003c\/p\u003e\r\n\u003cp data-end=\"2271\" data-start=\"2081\"\u003e\r\n\t\u003cstrong data-end=\"2096\" data-start=\"2081\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"2099\" data-start=\"2096\"\u003e\r\n\tRecommended dosage: 30–40 grams per ton of grapes\u003cbr data-end=\"2151\" data-start=\"2148\"\u003e\r\n\t= 0.66–0.88 grams per hectoliter (assuming 450 L\/ton)\u003cbr data-end=\"2207\" data-start=\"2204\"\u003e\r\n\t= 0.0066–0.0088 grams per liter\u003cbr data-end=\"2241\" data-start=\"2238\"\u003e\r\n\t= 0.025–0.033 grams per gallon\u003c\/p\u003e\r\n\u003cp data-end=\"2536\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"2273\"\u003e\r\n\tUse 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.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"0.6 g","offer_id":51914062922017,"sku":"AD358A","price":2.89,"currency_code":"USD","in_stock":true},{"title":"6 g","offer_id":51914062954785,"sku":"AD358B","price":7.99,"currency_code":"USD","in_stock":true},{"title":"100 g","offer_id":51914062987553,"sku":"AD358C","price":55.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51914063020321,"sku":"AD358D","price":155.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13712.jpg?v=1760673542","url":"https:\/\/morebeer.mom\/products\/lallzyme-exv-fermentation-enzyme-structured-red-wines","provider":"MoreBeer!","version":"1.0","type":"link"}