LYSOZYME’S USE IN OENOLOGY

What is it?

Lysozyme is a protein, and more specifically an enzyme. It is naturally present in various living organisms. It is found in egg whites, for example.

Like Natamycin, Nisin, Potassium Sorbate, lysozyme is a preservative. Within this family, lysozyme fulfills a very specific need in oenology: controlling malolactic fermentation.

What impact does it have?

For certain white and rosé wines, the winemaker may wish to preserve as much as possible of the wine’s fresh, acidic character. Controlling acidity is a key element in the quality of a wine.

To achieve this, lysozyme prevents malolactic fermentation, a process by which malic acid is transformed into lactic acid, which is rounder and less lively. Lysozyme prevents malolactic fermentation by acting directly on lactic acid bacteria.

How does it work?

Lysozyme acts naturally on lactic acid bacteria, preventing them from growing and reproducing. Lysozyme has an immediate effect on the malolactic fermentation process, which can no longer be triggered, thus allowing the winemaker to preserve the wine’s fresh, lively profile.

When it is added?

Lysozyme is generally used after alcoholic fermentation, when the must has been transformed into wine. It is at this point that the winemaker may choose to prevent malolactic fermentation in order to preserve the wine’s lively flavor profile.

Lysozyme is always added in a precise dosage, to ensure its effectiveness while maintaining the organoleptic qualities of the wine.

Other Uses

Apart from its use in oenology, lysozyme is present in a number of other sectors. For example, it is used in the cheese industry and in fermented drinks such as cider, to stabilize these product.