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Enzymes have been used widely as additives to improve industrial processes.1–4 However, this use is increasing the prevalence of occupational hypersensitivity because enzymes behave as airborne sensitisers.5
Lallzyme EX-V (Scott Laboratories Petaluma, California, USA) is a powder blend of pectinase and hemicellulase sourced from Aspergillus niger fermentation, which is formulated to improve colour stability and enhance mouthfeel in red wines. The activity of Lallzyme contributes to the macerating action on the grape cell wall, allowing the liberation of polyphenols and tannin bound polysaccharides.
A 44-year-old woman who had worked in a wine cellar for at least …
SV and RR-P contributed equally.
Competing interests None.
Patient consent Obtained.
Ethics approval Hospital Universitario, Burgos.
Provenance and peer review Not commissioned; internally peer reviewed.
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