The enzymatic activity of LYSOZYME breaks down the cell membrane of gram+ bacteria (e.g. lactobacilli).
LYSOZYME is a pure enzymatic preparation in granular form, obtained from egg whites and is recommended to:
• prevent lactic activity and spontaneous “malolactic fermentation” by means of indigenous bacteria
• facilitate alcoholic fermentation by reducing the antagonistic effect of lactic bacteria on yeasts on which it has no inhibitory effect
• reduce the quantities of SO2
LYSOZYME
Effective biotechnological adjuvant alternative to traditional techniques (cold, SO2, filtration) for the correct microbiological management of musts and wines, from fermentation to storage up to bottling.
IT