Vin-Lyso Lysocide (Lysozyme) Powder.
Vin-Lyso is a Lysozyme which is a naturally occurring enzyme isolated from egg whites. Its principal use is to prevent growth of lactic acid bacteria and prevent or delay malo-lactic fermentation (MLF). Vin-Lyso is an antibacterial agent effective against many gram positive bacteria such as Oenococcus, Pediococcus and Lactobacillus. The use of Vin-Lyso can also enhance the effectiveness of additions of sulfur dioxide to achieve microbial stability in both red and white wines. Vin-Lyso can be used as an addition to unsound grapes to prevent the growth of lactic acid bacteria which can inhibit primary fermentation. It can also delay or prevent malolactic fermentation (MLF) particularly at the juice stage when the onset of MLF can also inhibit primary fermentation. It may also be added prior to reinoculating a stuck or slow fermentation to inhibit the production of VA from the Lactic acid bacteria or to inhibit MLF onset in a bottled wine which has only partially completed MLF prior to bottling.
Dosage:
Musts: 100-200 ppm; 0.8 - 1.6 lbs/1,000 gal , 10-20 grams per 100 liters
Wines (depending on application): 100 -500 ppm; 0.8 - 4.0 lbs/1,000 gal , 10-50 grams per 100 liters
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Vin-Lyso is a Lysozyme which is a naturally occurring enzyme isolated from egg whites, which has the capacity to break down lactic cellular walls by attacking the polysaccharide that is found in the cell walls . Lysocide is effective against gram-positive bacteria such as Oenococcus, Pediococcus and Lactobacillus.
The use of Vin-Lyso can also enhance the effectiveness of additions of sulfur dioxide to achieve microbial stability in both red and white wines. Vin-Lyso can be used as an addition to unsound grapes to prevent the growth of lactic acid bacteria which can inhibit primary fermentation. It can also delay or prevent malolactic fermentation (MLF) particularly at the juice stage when the onset of MLF can also inhibit primary fermentation. It may also be added prior to reinoculating a stuck or slow fermentation to inhibit the production of VA from the Lactic acid bacteria which can become toxic to the yeast. Vin-Lyso may also be used in finished wine which has only partially completed MLF prior to bottling to inhibit MLF onset in the bottle..
Lysozymes are not effective agains gram-negative bacteria like Acetobactor and have no yeast activity.
Directions for Use
Mix in warm water at the ratio of 1:5. Stir mixture and allow to rest for 45 minutes before use. Add to the tank or barrel while circulating or mixing. Do not treat with bentonite or other fining agents for at least 24 hours after addition of enzyme.
Hazard Warning
Eye and hand protection is recommended. In case of contact with eyes, rinse thoroughly with water.
Dosage
Musts: 100-200 ppm; 0.8 - 1.6 lbs/1,000 gal , 10-20 grams per 100 liters
Wines (depending on application): 100 -500 ppm; 0.8 - 4.0 lbs/1,000 gal , 10-50 grams per 100 liters
To treat and prevent Lactobacillus in grapes: 0.8 - 1.6 lbs/1,000 gal .
To delay MLF: 0.8 to 1.6 lbs/1,000 gal
To prevent MLF: 2 to 4 lbs/1000 gal
To stabilize Lactobacillus during slow or stuck fermentation: 2 to 3 lbs/1000gal
To inhibit MLF in bottle ready wine: 3 lbs/1000gal
IMPORTANT NOTE: Lab trials are always recommended to determine proper dosage rate.
