DELVOZYME® (Lysozyme) (5 kg)
Item No.16404
Price $1209.8
Per Each
Excl. Tax
Available
Each
Description
DELVOZYME® (LYSOZYME)
Lactic acid bacteria inhibitor
DELVOZYME® is used to control or inhibit lactic acid bacteria including Oenococcus spp., Pediococcus spp., and Lactobacillus spp (LAB).- Can be used at any stage of the winemaking process
- Lysozyme degrades the cell walls of lactic acid bacteria (gram-positive bacteria). It is not active against acetic acid bacteria (gram-negative bacteria) or yeast
- Effectiveness depends on the number of cells present
- Recommended contact time is seven days after which racking is recommended
- Should be removed from white and rosé wines with 5-10 g/hL bentonite, but in red wines it will interact with tannin and settle on its own
Usage: Rehydrate lysozyme in 5–10 times its weight of warm water. Stir gently for one minute and avoid foaming. Allow to soak for 45 minutes. Repeat until the solution is a clear, colorless liquid. To ensure accurate results, wait one week before culturing for microbes. If lysozyme-treated samples are assessed too quickly after treatment, results may show a false-positive for bacterial growth. It is important to note that lysozyme requires a minimum seven-day contact time to allow the enzyme to work.
Storage: Store in dry form for 3 years at 18°C (65°F). Once rehydrated, Lysozyme should be used immediately.
Warning: In the case of low color potential grapes such as Pinot noir, caution is needed when adding lysozyme prior to completion of alcoholic fermentation. If spoilage yeasts such as Brettanomyces are suspected, SO2 addition should not be delayed.
| Lysozyme Applications | Lysozyme Dose | Timing of Addition | |||
|---|---|---|---|---|---|
| Inhibit Growth of LAB in Must and Juice Inhibit spoilage characters due to uncontrolled microbial growth. This is especially important in high pH conditions or with grapes containing rot. | 200 ppm | 20 g/hL | 0.75 g/gal | Add prior to fermentation | |
| Protection During Stuck/Sluggish Fermentations Reduce the risk of VA production by lactic acid bacteria and limit use of SO2 to encourage yeast growth | 250–400 ppm | 25–40g/hL | 0.94–1.50 g/gal | Add at first signs of a stuck fermentation | |
| Delay MLF/Post-MLF Stabilization Protect wine without the negative effects of SO2 during maceration or aging; allow for implantation of selected bacteria; delay MLF to increase efficiency of Phase I micro-oxygenation | Delay | 100–200 ppm | 10–20 g/hL | 0.38–0.75 g/gal | Add at juice stage or immediately after alcoholic fermentation |
| Stabilize | 250–500 ppm | 25–50 g/hL | 0.94–1.90 g/gal | Add immediately after MLF completion | |
| Inhibit MLF when Blending Partial and Complete ML Wines | 300–500 ppm | 30–50g/hL | 1.10–1.90 g/gal | Add during blending | |
| LYSOZYME FAQs | |
|---|---|
| How long does it take for lysozyme to work? The rate of activity depends on temperature, pH, bacterial load, bacterial resistance, and the specific wine matrix. To ensure accurate results, wait one week before culturing for microbes. If lysozyme-treated wine samples are plated too quickly after treatment, results may show a false-positive. | How soon after a lysozyme addition can I bottle? Wait at least one week, even if you have diligently completed lab trials. Lysozyme may produce lees (especially in reds) and affect the protein stability in whites and rosés. It is not recommended to bottle white wines that contain residual lysozyme. |
| Is lysozyme effective against all lactic acid bacteria? No, some lactic acid bacteria strains show resistance to lysozyme. Bench trials MUST be performed to determine the effectiveness and correct addition rate. | Will lysozyme treatment affect the color of red wine? Lysozyme added to red must can bind with tannins and other polyphenols that otherwise would bind to anthocyanins. This tannin loss can result in reduced color. However, using 100–200 ppm should not cause a visually observed decrease in color. Any decrease in color should occur in the first few days of treatment. For low color potential grapes (e.g. Pinot noir), caution is advised when adding lysozyme prior to the completion of alcoholic fermentation. Bench trials are critical. |
DELVOZYME® (Lysozyme) (5 kg)
Item No.16404
Price $1209.8
Per Each
Excl. Tax
Available
Each
DELVOZYME® (LYSOZYME)
Lactic acid bacteria inhibitor
DELVOZYME® is used to control or inhibit lactic acid bacteria including Oenococcus spp., Pediococcus spp., and Lactobacillus spp (LAB).- Can be used at any stage of the winemaking process
- Lysozyme degrades the cell walls of lactic acid bacteria (gram-positive bacteria). It is not active against acetic acid bacteria (gram-negative bacteria) or yeast
- Effectiveness depends on the number of cells present
- Recommended contact time is seven days after which racking is recommended
- Should be removed from white and rosé wines with 5-10 g/hL bentonite, but in red wines it will interact with tannin and settle on its own
Usage: Rehydrate lysozyme in 5–10 times its weight of warm water. Stir gently for one minute and avoid foaming. Allow to soak for 45 minutes. Repeat until the solution is a clear, colorless liquid. To ensure accurate results, wait one week before culturing for microbes. If lysozyme-treated samples are assessed too quickly after treatment, results may show a false-positive for bacterial growth. It is important to note that lysozyme requires a minimum seven-day contact time to allow the enzyme to work.
Storage: Store in dry form for 3 years at 18°C (65°F). Once rehydrated, Lysozyme should be used immediately.
Warning: In the case of low color potential grapes such as Pinot noir, caution is needed when adding lysozyme prior to completion of alcoholic fermentation. If spoilage yeasts such as Brettanomyces are suspected, SO2 addition should not be delayed.
| Lysozyme Applications | Lysozyme Dose | Timing of Addition | |||
|---|---|---|---|---|---|
| Inhibit Growth of LAB in Must and Juice Inhibit spoilage characters due to uncontrolled microbial growth. This is especially important in high pH conditions or with grapes containing rot. | 200 ppm | 20 g/hL | 0.75 g/gal | Add prior to fermentation | |
| Protection During Stuck/Sluggish Fermentations Reduce the risk of VA production by lactic acid bacteria and limit use of SO2 to encourage yeast growth | 250–400 ppm | 25–40g/hL | 0.94–1.50 g/gal | Add at first signs of a stuck fermentation | |
| Delay MLF/Post-MLF Stabilization Protect wine without the negative effects of SO2 during maceration or aging; allow for implantation of selected bacteria; delay MLF to increase efficiency of Phase I micro-oxygenation | Delay | 100–200 ppm | 10–20 g/hL | 0.38–0.75 g/gal | Add at juice stage or immediately after alcoholic fermentation |
| Stabilize | 250–500 ppm | 25–50 g/hL | 0.94–1.90 g/gal | Add immediately after MLF completion | |
| Inhibit MLF when Blending Partial and Complete ML Wines | 300–500 ppm | 30–50g/hL | 1.10–1.90 g/gal | Add during blending | |
| LYSOZYME FAQs | |
|---|---|
| How long does it take for lysozyme to work? The rate of activity depends on temperature, pH, bacterial load, bacterial resistance, and the specific wine matrix. To ensure accurate results, wait one week before culturing for microbes. If lysozyme-treated wine samples are plated too quickly after treatment, results may show a false-positive. | How soon after a lysozyme addition can I bottle? Wait at least one week, even if you have diligently completed lab trials. Lysozyme may produce lees (especially in reds) and affect the protein stability in whites and rosés. It is not recommended to bottle white wines that contain residual lysozyme. |
| Is lysozyme effective against all lactic acid bacteria? No, some lactic acid bacteria strains show resistance to lysozyme. Bench trials MUST be performed to determine the effectiveness and correct addition rate. | Will lysozyme treatment affect the color of red wine? Lysozyme added to red must can bind with tannins and other polyphenols that otherwise would bind to anthocyanins. This tannin loss can result in reduced color. However, using 100–200 ppm should not cause a visually observed decrease in color. Any decrease in color should occur in the first few days of treatment. For low color potential grapes (e.g. Pinot noir), caution is advised when adding lysozyme prior to the completion of alcoholic fermentation. Bench trials are critical. |