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Natural shelf life solutions
A General overview of Handary solutions
Wines

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

 

NATURAL PROTECTIVE SOLUTIONS
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Lysoch® G4 - LAB growth control for Wines

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.
 

Lysoch® E4 - LAB growth control for Wines

 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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