For microbial mangement of all wines.
Enzyme with endo-glucosidase activity extrated from hen egg white.
LYSOZYM can be used:
• Preventively in the case of musts with high pH and low total acidity, which are conditions that promote the development of lactic acid bacteria.
• To delay or slow down MLF.
DOSAGE:
Minimum contact time is dependent on the temperature of the wine, the tannin and colloid content and also the dosage used, with a minimum of 2 days. Early addition (at the end of AF) is recommended for optimal effect.
•Whites: 25 to 50 g/hL (250 - 500 ppm) for partial or total MLF inhibition respectively.
•Reds: 10 to 15 g/hL (100 - 150 ppm) to avoid premature MLF; 20 to 30 g/hL (200 - 300 ppm) for improved microbiological stabilisation following MLF.
•Reds and whites: 20 to 30 g/hL (200 - 300 ppm) to limit the development of lactic acid bacteria in the case of stuck or sluggish fermentation (risk of lactic spoilage). In the case of inoculation with LACTOENOS® bacteria, in order to suppress residual LYSOZYM activity, the bacteria should be added after: • racking the wine to eliminate lees (for red wines). • bentonite fining, (for white wines). EU regulation: Maximum dosage EU: 50 g/hL (500 ppm)
