II.2.2.6 Lysozyme treatment

Classification

• Lysozyme: Processing aid

Definition:

Addition of lysozyme to the must.

Objectives:

a)        Control of the growth and activity of the bacteria responsible for malolactic fermentation of the must.

b)       Reduction of the rate of sulphur dioxide.

Prescriptions:

a)        According to experiments, the maximum dose of 500 mg/l appears to be sufficient to control the growth and the activity of the bacteria responsible for malolactic fermentation during alcoholic fermentation.

b)       Lysozyme cannot totally substitute itself to SO₂ which possesses antioxidant properties. A SO₂ + lysozyme association provides more stable wines.

c)        When must and wine are treated with lysozyme, the accumulated dose must not exceed 500mg/l.

d)       The product must conform to the prescriptions of the International oenological codex.

Recommendation of the OIV:

Admitted