DELVOZYME® (Lysozyme) (5 kg)

Item No.16404
Price $1209.8
Per Each
Excl. Tax
Available
Each

Description

DELVOZYME®

Lactic acid bacteria inhibitor

DELVOZYME® is used to control or inhibit lactic acid bacteria including Oenococcus
spp
., Pediococcus spp., and Lactobacillus spp.
  • Can be used at any stage of the winemaking process
  • Degrades the cell walls of lactic acid bacteria (gram-positive bacteria) - it is not active against acetic acid bacteria (gram-negative bacteria) or yeast
  • Effectiveness depends on the number of cells present
  • Recommended contact time is 7 days, after which racking is recommended
  • Must be removed from white and rosé wines with 5-10g/hL bentonite, but in red wines it will interact with tannin and settle on its own after approximately 3 days.

Usage: Rehydrate lysozyme in 5–10 times its weight of warm water. Stir gently for one minute and avoid foaming. Allow to soak for 45 minutes. Repeat until the solution is a clear, colorless liquid. To ensure accurate results, wait one week before culturing for microbes.
Storage: Store in dry form for 3 years at 18°C (65°F). Once rehydrated, Lysozyme should be used
immediately.
Warning: In the case of low color potential grapes such as Pinot noir, caution is advised when adding lysozyme prior to completion of alcoholic fermentation. If spoilage yeasts such as Brettanomyces are suspected, SO 2 addition should not be delayed. Lysozyme is only effective against gram-positive bacteria and has no effect on yeast or gram-negative bacteria.

Lysozyme Applications Lysozyme Dose Timing of Addition
Inhibit Growth of LAB in Must and Juice
Inhibit spoilage characters due to uncontrolled microbial growth.
This is especially important in high pH conditions or with grapes containing rot.
200 ppm 20 g/hL 0.75 g/gal Add prior to fermentation
Protection During Stuck/Sluggish Fermentations
Reduce the risk of VA production by lactic acid bacteria and limit use of SO2 to encourage yeast growth
250–400 ppm 25–40g/hL 0.94–1.50 g/gal Add at first signs of a stuck fermentation
Delay MLF/Post-MLF Stabilization
Protect wine without the negative effects of SO2 during maceration or aging; allow for implantation of selected bacteria; delay MLF to increase efficiency of Phase I micro-oxygenation
Delay 100–200 ppm 10–20 g/hL 0.38–0.75 g/gal Add at juice stage or immediately after alcoholic fermentation
Stabilize 250–500 ppm 25–50 g/hL 0.94–1.90 g/gal Add immediately after MLF completion
Inhibit MLF when Blending Partial and Complete ML Wines 300–500 ppm 30–50g/hL 1.10–1.90 g/gal Add during blending


LYSOZYME FAQs
How long does it take for lysozyme to work?

The rate of activity depends on temperature, pH, bacterial load, bacterial resistance, and the specific wine matrix. To ensure accurate results, wait one week before culturing for microbes. If lysozyme-treated wine samples are plated too quickly after treatment, results may show a false-positive.
How soon after a lysozyme addition can I bottle?

Wait at least one week, even if you have diligently completed lab trials. Lysozyme may produce lees (especially in reds) and affect the protein stability in whites and rosés. It is not recommended to bottle white wines that contain residual lysozyme.
Is lysozyme effective against all lactic acid bacteria?

No, some lactic acid bacteria strains show resistance to lysozyme. Bench trials MUST be performed to determine the effectiveness and correct addition rate.
Will lysozyme treatment affect the color of red wine?

Lysozyme added to red must can bind with tannins and other polyphenols that otherwise would bind to anthocyanins. This tannin loss can result in reduced color. However, using 100–200 ppm should not cause a visually observed decrease in color. Any decrease in color should occur in the first few days of treatment.


For low color potential grapes (e.g. Pinot noir), caution is advised when adding lysozyme prior to the completion of alcoholic fermentation. Bench trials are critical.

DELVOZYME® (Lysozyme) (5 kg)

Item No.16404
Price $1209.8
Per Each
Excl. Tax
Available
Each

DELVOZYME®

Lactic acid bacteria inhibitor

DELVOZYME® is used to control or inhibit lactic acid bacteria including Oenococcus
spp
., Pediococcus spp., and Lactobacillus spp.
  • Can be used at any stage of the winemaking process
  • Degrades the cell walls of lactic acid bacteria (gram-positive bacteria) - it is not active against acetic acid bacteria (gram-negative bacteria) or yeast
  • Effectiveness depends on the number of cells present
  • Recommended contact time is 7 days, after which racking is recommended
  • Must be removed from white and rosé wines with 5-10g/hL bentonite, but in red wines it will interact with tannin and settle on its own after approximately 3 days.

Usage: Rehydrate lysozyme in 5–10 times its weight of warm water. Stir gently for one minute and avoid foaming. Allow to soak for 45 minutes. Repeat until the solution is a clear, colorless liquid. To ensure accurate results, wait one week before culturing for microbes.
Storage: Store in dry form for 3 years at 18°C (65°F). Once rehydrated, Lysozyme should be used
immediately.
Warning: In the case of low color potential grapes such as Pinot noir, caution is advised when adding lysozyme prior to completion of alcoholic fermentation. If spoilage yeasts such as Brettanomyces are suspected, SO 2 addition should not be delayed. Lysozyme is only effective against gram-positive bacteria and has no effect on yeast or gram-negative bacteria.

Lysozyme Applications Lysozyme Dose Timing of Addition
Inhibit Growth of LAB in Must and Juice
Inhibit spoilage characters due to uncontrolled microbial growth.
This is especially important in high pH conditions or with grapes containing rot.
200 ppm 20 g/hL 0.75 g/gal Add prior to fermentation
Protection During Stuck/Sluggish Fermentations
Reduce the risk of VA production by lactic acid bacteria and limit use of SO2 to encourage yeast growth
250–400 ppm 25–40g/hL 0.94–1.50 g/gal Add at first signs of a stuck fermentation
Delay MLF/Post-MLF Stabilization
Protect wine without the negative effects of SO2 during maceration or aging; allow for implantation of selected bacteria; delay MLF to increase efficiency of Phase I micro-oxygenation
Delay 100–200 ppm 10–20 g/hL 0.38–0.75 g/gal Add at juice stage or immediately after alcoholic fermentation
Stabilize 250–500 ppm 25–50 g/hL 0.94–1.90 g/gal Add immediately after MLF completion
Inhibit MLF when Blending Partial and Complete ML Wines 300–500 ppm 30–50g/hL 1.10–1.90 g/gal Add during blending


LYSOZYME FAQs
How long does it take for lysozyme to work?

The rate of activity depends on temperature, pH, bacterial load, bacterial resistance, and the specific wine matrix. To ensure accurate results, wait one week before culturing for microbes. If lysozyme-treated wine samples are plated too quickly after treatment, results may show a false-positive.
How soon after a lysozyme addition can I bottle?

Wait at least one week, even if you have diligently completed lab trials. Lysozyme may produce lees (especially in reds) and affect the protein stability in whites and rosés. It is not recommended to bottle white wines that contain residual lysozyme.
Is lysozyme effective against all lactic acid bacteria?

No, some lactic acid bacteria strains show resistance to lysozyme. Bench trials MUST be performed to determine the effectiveness and correct addition rate.
Will lysozyme treatment affect the color of red wine?

Lysozyme added to red must can bind with tannins and other polyphenols that otherwise would bind to anthocyanins. This tannin loss can result in reduced color. However, using 100–200 ppm should not cause a visually observed decrease in color. Any decrease in color should occur in the first few days of treatment.


For low color potential grapes (e.g. Pinot noir), caution is advised when adding lysozyme prior to the completion of alcoholic fermentation. Bench trials are critical.