Lysozyme is used to control or inhibit lactic acid bacteria including Oenococcus spp., Pediococcus spp. and Lactobacillus spp. at any stage of winemaking.
The enzymatic activity of lysozyme can degrade the cell walls of gram-positive bacteria (LAB) but not gram-negative bacteria (Acetobacter spp.) or yeast. Lysozyme’s effectiveness depends on the type of bacteria and the number of cells present. Recommended contact time is seven days, after which wine should be removed from lysozyme by racking. In red wines, lysozyme will interact with tannins rendering it inactive. In white wines lysozyme should be removed with 5-10g/hL bentonite.
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. If lysozyme-treated samples are assessed too quickly after treatment, results may show a false positive for bacterial growth. It is important to note that lysozyme requires a minimum seven day contact time to allow the enzyme to work.
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 needed when adding lysozyme prior to completion of alcoholic fermentation (See FAQ for more details). 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