ENOLOGIX'S 100-POINT WINEMAKING RATINGS
Read our "consumers'" reviews of ideas and supplies being recommended or sold to California winemakers below. Reviews are comprised of both a numeric score between 50 and 100 points and written reviews by our users. No guarantee is made as to the accuracy or reliability of the information (please see our Copyright).
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Lysozyme-Microbial Control Agent
Description: Microbial Control-Lysozyme is a naturally occurring enzyme isolated from egg whites which can be used in wine to control lactic acid bacteria (LAB). Lysozyme degrades the cell wall of gram-positive bacteria such as Oenococcus, Pediococcus, and Lactobacillus. Lysozyme is not effective against gram-negative bacteria like Acetobacter and has no activity against yeast. DOES THIS WORK, AND WHEN DO WE ALL USE IT.
Reviewed By Leo Winemaker
I am old school, and trained to use sulfur dioxide to control for acetobacter. it work, too. But last year I had a stuck fermentation last year where sulfur dioxide was used and we still got acetic acid formation. OK, when I did not add lysozyme I did get acetic acid formation. Since then I am using this microbial control agent instead of sulfur dioxide.
Reviewed By Review Date
This agent is used instead of sulfur dixoide to control for acetobacter (bad malo-lactic bacteria too) in wines. It is a recommend agent for controlling for acetic acid bacteria especially in stuck fermentations. I add it when I drain and press Sonoma wines sweet.