In the wine industry, LYSOVIN™ is used to prevent the growth of spoilage lactic acid bacteria (e.g., Lactobacillus spp. and Pediococcus spp.), which are associated with sluggish/stuck fermentations, increases in volatile acidity and the production of undesirable compounds such as biogenic amines, most notably histamine. 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. LYSOVIN™ is a natural and flexible ingredient that 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 to utilize LYSOVIN™ in winemaking.
Bioseutica’s efforts also led to the filing of an international patent claiming, among other things, the prevention of bacterial contamination of wine using different types of Lysozyme salts, and winemaking without the use of sulfites. Over ten years of experience in the wine industry has proven LYSOVIN™ to be effective not only as a cure but especially as a preventative during the winemaking process.
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
- Selling Unit: Kilograms(kg)