Lysovin - 1/2 oz.
Key Features
Lysovin is a powdered lysozyme that needs to be properly rehydrated.
To Use: Rehydrate Lysovin in 5 times its weight in warm water. Stir gently for 1 minute and avoid foaming. Allow to soak for 45 minutes. Repeat until the solution is a clear, colorless liquid. Please see below for the complete rehydration procedure.
Storage: Store in dry form for 5-10 years at 18°C(65°F). Once rehydrated, Lysovin should be used immediately.
Warning: In the case of low color potential grapes such as Pinot Noir, lysozyme should never be added prior to completion of alcoholic fermentation. If spoilage yeasts such asBrettanomyces are suspected, SO2 addition should not be delayed. Lysozyme is only effective against gram-positive bacteria and has no effect on yeast or gram-negative bacteria such as Acetobacter.
Also good for cider.
Recommended Dosage
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Protection During Stuck and Sluggish Fermentations To encourage yeast growth in the absence of SO₂ while reducing the risk of VA production by lactic acid bacteria. |
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| 250-400 ppm | 25-40 g/hL | 0.94-1.50 g/gal |
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Prevent Growth of LAB in Must and Juice To inhibit spoilage characters due to uncontrolled microbial growth.This is especially important in high pH conditions or with grapes containing rot. |
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| 200 ppm | 20 g/hL | 0.75 g/gal |
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Delay MLF/Post-MLF Stabilization To protect wine without the negative effects of SO2 to allow for maceration or aging, to allow for implantation of selected ML bacteria, or to increase efficiency of Phase I micro-oxygenation. |
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Delay |
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| 100-200 ppm | 10-20 g/hL | 0.38-0.75 g/gal |
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Stabilize |
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| 250-500 ppm | 25-50 g/hL | 0.94-1.90 g/gal |
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Inhibit MLF when Blending Partial and Complete ML Wines |
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| 300-500 ppm | 30-50 g/hL | 1.10-1.90 g/gal |
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Unit Type (eg: lbs) |
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