Lactic acid bacteria inhibitor for reds, whites, and rosés Lysovin is a powdered lysozyme that 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
Lactic acid bacteria inhibitor for reds, whites, and rosés
Lysovin is a powdered lysozyme that 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 Lysovin contact time is seven days, after which time wine should be removed from lysozyme be racking. In red wines, Lysovin will interact with tannins rendering it inactive. In white wines Lysovin should be removed with bentonite.
To Use: Rehydrate Lysovin 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 5–10 years at 18°C(65°F). Once rehydrated, Lysovin should be used immediately.
Warning: In the case of low color potential grapes such as Pinot Noir, lysozyme should never be added 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 such as Acetobacter.
Also good for cider.
Protection During Stuck and Sluggish Fermentations
To encourage yeast growth in the absence of SO₂ while reducing the risk of VA production by lactic acid bacteria.
Prevent Growth of LAB in Must and Juice
To inhibit spoilage characters due to uncontrolled microbial growth.This is especially important in high pH conditions or with grapes containing rot.
Delay MLF/Post-MLF Stabilization
To protect wine without the negative effects of SO2 to allow for maceration or aging, to allow for implantation of selected ML bacteria, or to increase efficiency of Phase I micro-oxygenation.
Inhibit MLF when Blending Partial and Complete ML Wines