Enovin LYSO

WINE TYPE:

 

 

APPLICATION:

Stabilisation after malolactic fermentation -Dosage: > 15 g/hl. Working temperature : 15-20ºC. Time: 4-7 days.

Delay of malolactic fermentation onset – Dosage: >25 g/hl. Working temperature: 15-20ºC. Time: 4-7 days.

Blocking of malolactic fermentation -Dosage:  50 g/hl. Working temperature: 15-20ºC. Time: 4-7 Days.

CHARACTERISTICS:

• Enzyme activity: lysozyme.
• Eliminates lactic acid microbiota from must and wine.

ORGANOLEPTIC QUALITIES:

Restricts spoilage caused by undesirable lactic acid microbiota.

Data Sheet

Safety Data Sheet

You may also like…

  • Metabisulfite and ellagic tannin, prevents the formation of acetic veil
  • Aqueous solution of SO2 at different concentrations