LAFFORT
                                                                                                                                                                                                                                                                                                CENOLOGIE

LYSOZYM

(LYSOZYM HYDROCHLORIDE RCEE 2066/2001)

ENDO-GLUCOSIDASE ENZYME, PRESENTING A LYTIC ACTIVITY ON LACTIC ACID BACTERIA (OENOCOCCUS, LACTOBACILLI, PEDIOCOCCI) IN MUST AND WINE.
 

1 - CHARACTERISTICS:

LYSOZYM is extracted from egg white (chicken).

LYSOZYM does:
 

1. have an action on certain Gram+ bacteria thanks to its muramidase
activity.
 

2. not interact on yeast and does not influence the alcoholic fermentation.
 

3. have neutral sensory properties on colour, taste, flavours and aroma.
On the contrary, LYSOZYM avoids organoleptical deviations caused by
the metabolism of bacteria.
LYSOZYM is not toxic.

Evolution of lactic acid bacteria population after MLF (Pinot noir)                      Source: lnovatech data
 

1.00E + 07-
1.00E + 06-
1.00E + 05-
1.00E + 04-
1.00E + 03-
1.00E + 02-
1.00E + 01-
1.00E + 00-
	Control	Lyso 125ppm	Lyso 125ppm	Lyso 125ppm	SO2 20ppm	SO2 40ppm	SO2 80ppm

DIRECTIONS FOR USE:

On white wine:

LYSOZYM delays the action of lactic bacteria, thus reduces the total S02  requirement (maximum about 30 ppm).
LYSOZYM allows a complete inhibition of the Malo-lactic fermentation.
LYSOZYM reinforces the S02  action on sweet white wines and increases the microbiological stability.

On red wine:

LYSOZYM prevents a too early start of the Malo-lactic fermentation before the
alcoholic fermentation (in case of sluggish or stuck fermentation) is finished.              LYSOZYM prevents the risks of lactic bacteria deviations when operating
carbonic macerations or extracting juices with high pH.

In case of a micro-oxygenation, LYSOZYM allows to delay the Malo-lactic fermentation.

A prophylactic use allows a safe alcoholic fermentation, preventing the competition between yeast and bacteria so the risk of early volatile acidity production.

DOSAGE:

In white wine:
- To inhibit totally or partially the Malo-lactic fermentation: 250 to 500 ppm.
- To limit the action of bacteria in case of difficult alcoholic fermentation: 200 to     300 ppm.

In red wine:
- For a better microbiological stabilisation after the Malo-lactic fermentation: 100 to 150 ppm.
- To control a too early Malo-lactic fermentation: 120 to 150 ppm.
- To limit the action of bacteria in case of difficult alcoholic fermentation: 200 to     300 ppm.
 

Legal maximum dosage: 500 ppm.

PREPARATION AND ADDITION:

Dissolve LYSOZYM in 10 times its weight in water.

Add during a pumping over. Homogenise.

PRECAUTION DURING USE:

LYS0ZYM cannot be used in conjunction with metatartaric acid. During treatment, the use of bentonite is not compatible with LYS0ZYM.
The action of LYS0ZYM is less effective in juice and wine containing more than     106 cfu/ml of bacteria.
The microbiological stability of the wine after the Malo-lactic fermentation is obtained 2 weeks after the addition of LYS0ZYM.

LYS0ZYM does not protect wine against oxidation and does not react
on acetic bacteria. LYS0ZYM cannot replace S02 treatment.

3 - PACKAGING and STORAGE:

Carton of 10 bags of 1 kg.

Store in a cool and dry place.
Opened bags have to be sealed and stored in a fridge and to be used within             3 months.