Lysozyme - 50 grams

This is used in wine making to control lactic acid bacteria growth. It is isolated from egg whites, and this enzyme will degrade the cell wall of gram positive bacteria. It will not affect yeast or gram negative bacteria like Acetobacter. It can be used in both Red and White Wine Malolactic Fermentation (MLF).

It is also used in beer making. It can be used in a starter, and is recommended if you make starters, or when you are pitching the yeast. It should not be used if the wort is over 140 F.  It does not have any effect on flavor or clarity.

Roughly 3 tsp is equal to 5 grams of Lysozyme.

Wine Directions for Use:

General Use - Add the desired dry weight in 5x's its weight of warm water. Mix for one minute and allow to stand for 45 minutes and add to the must, juice or wine while mixing well. Allow 24-48 hours for the reaction to complete.

Red Wine:

• Delay Malolactic Fermentation: add to grapes at 100-200 ppm or 0.38 - 0.76 grams per gallon
• Stabilizing Wine after MLF is complete: Add to the barrel during storage at 250-500 ppm or 0.95-1.90 grams per gallon
• When blending partial and complete MLF wines: Add immediately after blending at 300-500 ppm or 1.14-1.90 grams per gallon
• For sluggish or stuck yeast fermentation: Add 150-400 ppm or 0.57-1.52 grams per gallon

White Wine:

• Delay Malolactic Fermentation: add to grapes at 200-300 ppm or 0.76-1.14 grams per gallon
• Block Malolactic Fermentation: add to must or wine at 300-500 ppm or 1.14-1.90 grams per gallon
• Stabilizing Wine after MLF is complete: Add to the barrel during storage at 250-500 ppm or 0.95-1.90 grams per gallon
• When blending partial and complete MLF wines: Add immediately after blending at 300-500 ppm or 1.14-1.90 grams per gallon
• For sluggish or stuck yeast fermentation: Add 300-500 ppm or 1.14-1.90 grams per gallon

Beer Directions for Use:

Add 1 tsp for each 5 gallons of wort.