Egg-free lysozyme for malolactic control
Egg-free lysozyme for malolactic control.
Winemakers use lysozyme against lactic acid bacteria: to delay, stop, or stabilize malolactic fermentation, and to limit spoilage strains. That job does not require hen egg white. LysoSure Liquid is not derived from egg. It is not E1105.
Where lysozyme is used in wine.
Lysozyme cuts peptidoglycan in Gram-positive cell walls. In the cellar that means lactic acid bacteria: Oenococcus, Pediococcus, Lactobacillus. Typical uses:
- Delay or prevent malolactic fermentation when you want to keep malic acid
- Stop MLF once it has gone far enough
- Stabilize a wine after MLF against spoilage lactic acid bacteria
- Limit growth in stuck or sluggish ferments where bacteria compete with yeast
Start with 1 L.
LysoSure Liquid activity is over 20,000,000 AU/ml. Made in the U.S.A. GRAS. ISO 9001. Order a 1 L bottle for a cellar trial. Send lot volume, red or white, and whether MLF is wanted if you want a starting rate.
Not derived from egg. Not E1105.
Hen-egg lysozyme is a labeled egg ingredient in the United States and E1105 in the EU. LysoSure is not derived from egg. It is not E1105.
Common questions.
Lysozyme is used to manage lactic acid bacteria, including the MLF flora. Timing, load, and rate decide whether it delays, stops, or stabilizes. Start with a 1 L trial.
No. It is not derived from egg. It is not E1105.
Send lot volume and wine type. Start with a 1 L trial.