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.

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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.

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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, SO2 addition should not be delayed. Lysozyme is only effective against gram-positive bacteria and has no effect on yeast or gram-negative bacteria.

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