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General Tools

Choosing The Correct Enzyme

Choosing The Correct Dosage

IMPORTANT TTB INFORMATION:  As noted in previously, the FDA has lifted its general restrictions on the use of betaglucanase enzymes sourced from Trichoderma harzianum for use in wine. The result is that we are able to offer two Laffort enzymes, Extralyse and Filtrozym. Please note that their use still does require some TTB paperwork (See sample letter below) although this requirement should be waived sometime in the near future. We continue to offer enzymes from Laffort as well as our proprietary Scottzymes.

Extralyse® is a purified granular pectinase and betaglucanase blend used in aging. It is sourced from Aspergillus niger and Trichoderma harzianum. It improves wine stability, fining and filtration by degrading pectins, glucans and colloids. Extralyse degrades the membrane and cell walls of yeast to release polysaccharides and polypeptides. This, in turn, enhances mouthfeel and helps stabilize colloidal structure. Extralyse can also help improve lees aging by accelerating natural yeast autolysis, thus improving clarification. It may be used at a higher dosage on red press wines to improve quality and stability. It may also be used to treat lees separately with the intention of later reincorporating the lees wine back into the base wine. For best results, add to tank or barrels just after the fermentation while the wine is warmer.

• TTB Sample Request Letter - Extralyse (DOC)
• Extralyse Tech Sheet  (PDF)

Sourced from Aspergillus niger and Trichoderma harzianum, Filtrozym® is a granular pectinase and betaglucanase blend. It is used to improve fining, clarification and filtration by the elimination of pectins, glucans and colloids. Filtrozym helps break down long chain polysaccharides which, in turn, improves settling and helps preserve flavor and aroma. It can reduce the degree of filtration needed and still protect wine colloidal stability. Wine may be treated after alcoholic fermentation or prior to bottling in tank or barrels. Filtrozym is particularly recommended for botrytised wines.

• TTB Sample Request Letter - Filtrozym (DOC)
• Filtrozym Tech Sheet  (PDF)

Lafase® Fruit is a purified granular pectinase blend from Aspergillus niger used for the extraction of polyphenols during maceration of fruit forward wines. It allows for short maceration times with or without cold soaking to produce modern style red or rosé wines with fresh red fruit notes, color and body. Its formulation permits the extraction of anthocyanins, aromas and soft tannins. Lafase Fruit is particularly recommended for an early and rapid extraction of polyphenols and varietal aroma precursors.

• Lafase Fruit Tech Sheet (PDF)

Lafase® HE Grand Cru is a purified granular pectolytic enzyme with cellulase and hemicellulase side-activities. It enhances gentle extraction of softer tannins and flavors from the cell wall of mature fruit during the production of premium full-bodied red wines. Low anthocyanase activity helps promote color stability. Lafase HE Grand Cru has little effect on seed tannins. Use of Lafase HE Grand Cru can help reduce the amount of mechanical action (pumping over) required during the alcoholic fermentation, helping to avoid over-extraction or extraction of vegetal characters. In overripe fruit, the dose of Lafase HE Grand Cru should be reduced. It may be used to help reduce acid phenol precursors that Brettanomyces can metabolize into ethyl phenols. It facilitates pressing of the wine and clarification.

• Lafase HE Grand Cru Tech Sheet (PDF)

Lafazym® CL is a purified granular pectolytic enzyme used for improved settling prior to fermentation of
white and rosé wines. It helps preserve the freshness and aroma of the grapes. It is low in cinnamyl esterase activity which helps reduce vinyl phenols.

• Lafazym CL Tech Sheet (PDF)

Lafazym® Press is a purified granular pectolytic enzyme used during pressing to obtain higher quality juice. It increases free run juice while helping to reduce phenolic compounds and limit vinyl phenol production. Lafazym Press can also help decrease the quantity of gross lees during settling.

• Lafazym Press Tech Sheet (PDF)

Scottzyme® BG is a powdered pectinase and betaglucosidase for the release of bound terpenes. It is generally used in white wines, but may also be used in red and fruit wines for the release of aroma and flavor compounds Scottzyme BG should be used only in wine, not must or juice. Scottzyme BG should only be used at the end of fermentation. The glucosidase activity is inhibited by sugars. The wine should have less than 0.5% residual sugar for proper enzyme activity. Bench trials are highly recommended before using.

• Scottzyme BG Tech Sheet (PDF)

Scottzyme Cinn-Free is a purified pectinase with very low cinnamyl esterase activity which helps reduce the formation of vinyl phenols. It is used in white must for release of varietal aromas and aromatic precursors. In addition to releasing desirable pectin trapped aromas, Scottzyme Cinn-Free aids in pressability, yield, settling, clarification and filtration. It is recommended for aromatic varieties like Sauvignon Blanc, Viognier, Pinot Gris, Gewürztraminer, Riesling and Vignoles. It is also used in varieties like Chardonnay to bring out the full aromatic potential of the grape.

• Scottzyme Cinn-Free Tech Sheet (PDF)

Scottzyme® Color Pro is a specialty pectinase with protease side-activities. These side-activities are important for helping break down the cell walls of red grapes to gently extract more anthocyanins, polymeric phenols and tannins. This gentle extraction creates wines that are rounder in mouthfeel and bigger in structure, with improved color stability. Wines made with Color Pro tend to have increased tannins, improved clarity and reduced herbaceous or “veggie” character. Lower doses of Color Pro are recommended for red varieties that are underripe, low in anthocyanins or high in seed tannins. For “big” reds from ripe fruit with mature seeds, higher doses of Color Pro are recommended.

Color Pro is also used in white winemaking for settling and clarifying juice. The improved clarification helps lead to more compact lees, less need for fining, cleaner fermentations and easier filtrations.

• Scottzyme Color Pro Tech Sheet (PDF)

Scottzyme® Color X is a unique pectinase with cellulase side-activities. These activities help release anthocyanins, polymeric phenols and tannins. In trials we have found the tannic extraction is coarser with Color X than with Color Pro. We therefore recommend using Color X when heavier tannic extraction is desired for longer aging. The color response of Color X is similar to Color Pro.

Choosing Color Pro or Color X?
It is important to know your grapes. Scottzymes will have little effect on overall color if your grapes are deficient in compounds contributing to color (anthocyanins, tannins, cofactors, etc.). Color X and Color Pro both facilitate the extraction and stabilization of compounds already in the grapes. If the grapes lack some of the pieces of this complex puzzle, the color effect due to the Scottzymes may be negligible. Trials have shown changes in mouthfeel and structure even when color change has been minimal.

• Scottzyme Color X Tech Sheet (PDF)

Scottzyme® HC is a pectinase and hemicellulase blend designed to increase yield, reduce solids and improve filtration. It is a strong enzyme useful for hard-to-press or slimy grapes (such as Concords) and for pome (apple or pear) or stone (pitted) fruits. It is best used in conjunction with Scottzyme Pec5L.

• Scottzyme HC Tech Sheet (PDF)

Scottzyme KS is a blend of enzymes from Aspergillus niger designed to create a special product for difficult to settle or hard-to-filter juices or wines. Scottzyme KS is most effective when used early in processing. It should not, however, be used before pressing of either red or white grapes. It is never too late to use Scottzyme KS. Customers have reported very favorable results when used to solve “nightmare” filtrations before bottling.

Warning: Never use Scottzyme KS before pressing (i.e. at the crusher for whites, or before or during red fermentation). Scottzyme KS has very aggressive enzymatic activities that will destroy skins and create too many fine solids. After pressing, these activities will help with settling and the breakdown of sticky solids (even Botrytis). The result is to make the juice or wine more manageable.

• Scottzyme KS Tech Sheet (PDF)

Scottzyme® Pec5L is a highly concentrated pectinase blend designed specifi cally for winemaking. It is used on crushed grapes for easier pressing and higher yields and in juice for improved settling, clarification and filtration. It is also useful for berries, pome and stone fruits. When adding to fruit, it is sometimes beneficial to use in conjunction with Scottzyme HC.

• Scottzyme Pec5L Tech Sheet (PDF)