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Lysozyme

Lysozyme

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Description

Wine Making
Use Lysozyme for controlling lactic acid bacteria growth in your wine. Isolated from egg whites, this enzyme will degrade the cell wall of gram positive bacteria, but will not affect yeast or gram negative bacteria such as Acetobacter. Lysozyme can be used for both Red and White Wine Malo Fermentation.

Dosage:

To Delay Malolactic Fermentation: Red Wine - add to grapes at 100 - 200 ppm, or 0.38 - 0.76 grams per gallon. White Wine - Add to must at 200 - 300 ppm, or 0.76 - 1.14 grams per gallon.

To Block Malolactic Fermentation: White Wine - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.

Stabilizing wine after MLF is complete: Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon.

When blending partial and complete MLF wines: Add immeditatley after blending at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon, to reduce the risk of further malolactic fermentation (MLF). Within several days any lactic should expire.

For sluggish or stuck yeast fermentation: Red Wine - Add at 150 - 400 ppm, or 0.57 - 1.52 grams per gallon. White Wine - add at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.

Directions for use: You can make a 10% solution of Lysozyme in water (100 grams per liter of water). However we find the easiest method is to add the desired dry weight of lysozyme in 5x its weight of warm(tepid) water. Mix for one minute, allow this mixture to stand for 45 minutes and add to must, juice or wine while mixing well. Allow 24 - 48 hours for reaction to complete.

**Note: 3tsp lysozyme = 5g

Beer Making
Can be used in beer making as well. Use either in the starter (recommended if you make starters) or when pitching (adding) the yeast to the wort, do not use over 140 F. Recommended dosages is 1 tsp per 5 gallons of wort. According to studies it has no effect on flavor or clarity.
Storage: Should be stored at room temperatures in a dry environment, can be stored up to 5 years.

Community Q&A

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Stopping MLF in Riesling
Richard Robinson on Oct 18, 2018
I don't ML my Chard
Valued C on Sep 22, 2018
Stopping MLF in Riesling
Richard Robinson on Oct 18, 2018
stuck fermentation
Homero C on Sep 26, 2018
I don't ML my Chard
Valued C on Sep 22, 2018
Often want a low SO2 environment (distilling) or long aging. This is a good tool in the toolbox for stopping bacterial problems
Stephen B on Sep 20, 2018
used prior
richard r on Sep 14, 2018
Never have enough in advance of need
Valued C on Sep 1, 2018
i make wines with residual sugar so i attempt to stop fermentation before completion
shawnte a on Aug 30, 2018
For inhibiting spoilage lactic acid bacteria during fermentation of fruit wine.
Michael F W on Jul 7, 2018
for making bacteria-free starters and experimenting with halting lactic acid fermentations
Christophe V on Apr 20, 2018
To prevent renewed MLF in blended wines when some have not undergone MLF
Doug H on Mar 9, 2018
Make sure MLF is shut down .
Dennis Johnson on Feb 26, 2018
stuck fermentation
Homero C on Sep 26, 2018
Often want a low SO2 environment (distilling) or long aging. This is a good tool in the toolbox for stopping bacterial problems
Stephen B on Sep 20, 2018
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great supplier, prices, and delivery.
October 31, 2018
Purchased
2 months ago