Lysozyme is an enzyme widely distributed among living organisms as an antibacterial defense mechanism. Its action consists in the rupture of the cellular walls of the
Gram-positive bacteria, including lactic acid bacteria (Oenococcus, Pediococcus and Lactobacillus).
Lysozyme is not active against Gram-negative bacteria such as acetic acid bacteria, because their cell wall structure is different and more resistant. It has no activity on yeasts and therefore has no influence on alcoholic fermentation.
The effectiveness of lysozyme depends not only on the type of bacteria, but also on the number of bacterial cells present in the medium.
Unlike SO2, lysozyme is most effective at high pH, when lactic acid bacteria growth is most favored.
- Inhibition of malolactic fermentation in the production of young white and red wines, in order to preserve acidity.
- Delay of MLF after alcoholic fermentation in red winemaking, allowing work with micro-oxygenation.
- Microbiological stability of the bacterial population in red wines after malolactic fermentation, reducing the dose of SO2 used during wine preservation.
- Treatment of fermentation stops to avoid the consumption of must sugars by lactic acid bacteria (lactic starch) and to reduce the risk of volatile acidity increase.
Stabilization after MLF: > 15 g/hl
Delayed onset of MLF: > 25 g/hl
MLF blocking: 50 g/hl