Delvozyme (Lysozyme) 1kg pack

Controlling lactic bacteria is critical when making high quality wine. SO2 has long been the only tool for microbial control in winemaking but its use is controversial because of the disadvantages and technical constraints for the user (volatility, incidents of oxidation and combination, reduced effectiveness at high pH levels). Nevertheless, it remains a vital subsidiary tool for its antioxidant and antiseptic attributes.

Delvozyme®, a purified enzyme based on lysozyme extracted from egg white, is a viable additive for achieving optimum microbial control. The capacity of lysozyme to weaken the lactic bacteria walls, destroying them by cellular lysis has been generally proven.  Delvozyme®, now authorised for use in winemaking, enables the growth of lactic bacteria: Oenococcus, Lactobacillus, and Pediococcus.

Delvozyme® has no effect on yeasts nor on acetic bacteria.