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During the winemaking process, malo-lactic fermentation (MLF) induced by lactobacilli occurs very often. During MLF, malic acid, naturally present in wine, is broken down to lactic acid and CO2.
Lysoch® added in the wine process brewing can not only inhibits the MLF induced by lactobacilli but can also eliminate the harmful effect of lactobacilli. Moreover, sparkling wines treated with Lysoch® have a better production of bubbles.
Handary Shelf-life Solutions for Wines
|
Applications |
Benefits |
Brands |
Dosage |
Labeled as |
|
Wines |
Growth control of LAB |
Lysoch® E4 |
100-200 mg/L |
Lysozyme |
|
Lysoch® G4 |
10-20 mg/L |
Lysozyme |
Figure shows replacing sulphur dioxide by 10 mg/L Lysoch® G4 has a similar control effect of LAB as 100 mg/L egg-white lysozyme in red wine.
Figure shows replacing sulphur dioxide by 10 mg/L Lysoch® G4 has a similar control effect of LAB as 100 mg/L egg-white lysozyme in red wine.
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