Test

LYSOVIN in wine

LYSOVIN is our patented solution to preventing bacterial contamination while reducing sulfite use in winemaking. Following tests by Italian and French authorities, LYSOVIN has been approved for winemaking since 1995. Bioseutica has also obtained permission from the TTB (Alcohol and Tobacco Tax and Trade Bureau) for LYSOVIN’s use in winemaking in the USA.

LYSOVIN is the trusted natural way to improve wine's stability, texture, aroma, and shelf-life.

LYSOVIN Sensory Advantages

LYSOLAC® Inhibits growth of Clostridium tyrobutyricum

LYSOLAC® is active against Clostridium tyrobutyricum vegetative cells in the milk. LYSOLAC® (positively charged at milk pH) electrostatically attracts to the casein (negatively charged) and is retained in the cheese curd. The LYSOLAC® bond remains active in the curd and duration of the cheese aging processes against Clostridium tyrobutyricum.

Interaction between LYSOLAC® added and the casein in the milk

LYSOLAC® is effective by addition in the milk, LYSOLAC® (positively charged at milk pH) electrostatically attracts to the casein (negatively charged) and is retained in the cheese curd. LYSOLAC® remains active in the curd and during the cheese aging processes.

LYSOLAC® successful track record of over 30 years

LYSOLAC® is trusted worldwide to protect hard, semi-hard, and soft cheeses, including Grano Padano DOP, Edam, Gouda, Manchego, Cheddar, Brie, Camembert, Emmentaler, Conte, Montasio, Mimolette, Provolone and Romano among others. 99% of Grano Padano DOP produced today uses the protective properties of lysozyme, with over 85% of the French hard cheese industry doing the same.