In the wine industry, LYSOVIN® is used to prevent the spoilage through the growth of lactic acid bacteria such as: (e.g., Lactobacillus spp., Pediococcusspp., Oenococcusoeni, Pediococcus damnosus, Pediococcus parvulum, Leuconostoc mesenteroides spp.), which are associated with sluggish/stuck fermentations, increases in volatile acids and the production of undesirable compounds such as biogenic amines, most notably histamine. Bioseutica’s LYSOVIN® can also control the onset of malolactic fermentation (MLF) and can contribute to the microbiological stability of wines, once alcoholic fermentation and/or MLF are completed. The benefits of LYSOVIN® during winemaking consist of a reduction in the risk of increasing volatile acids and an increase in the levels of biogenic amines. The use of LYSOVIN® during different stages of winemaking (a preventive use in musts prior to settling and the beginning of alcoholic fermentation as well as during the stabilisation and conservation processes, especially when the health status of the grapes favors endogenous bacterial development) allows to maintain low histamine levels in wine and to delay the growth of several strains of Oenococcus oeni when MLF is completed.
LYSOVIN ® is a natural and flexible ingredient which allows winemakers to achieve different quality-enhancing objectives, depending on the dosage and the timing of its addition. In 1995, following tests approved by both the Italian and French authorities, Bioseutica obtained the final authorization from the TTB (Alcohol and Tobacco Tax and Trade Bureau) of the United States to utilize LYSOVIN ® in winemaking. Bioseutica’s efforts also led to the filing of an international patent claiming, among other things, that the use of different types of LYSOVIN® salts prevents bacterial contamination of wine and allows to reduce sulphites in winemaking.
LYSOVIN™ Is not only effective as a cure but also as a preventative during the winemaking process.
Allows to reduce sulphites in wine
Protection During Stuck and Sluggish Fermentation
Prevent Growth of LAB in Must and Juice
Delay MLF/Post-MLF Stabilization
Inhibit MLF when Blending Partial and Complete MLF Wines
Certified GRAS by the FDA
Accepted Whole Foods ingredient
Classified as food by JEFCA-Joint FAO/WHO expert Committee on Food Additives