Characteristics :
Egg white extract
Main activity : classified as muramidase
Action mode :
Bacteria are particularly characterized by the composition of their wall: Distinction is made between Gram+ bacteria and Gram -.bacteria. Gram + bacteria like lactic bacteria have a cell wall constituted by a peptidoglycane, lysozyme substrate, whereas in acetic bacteria like Gram- , this wall is protected by an external membrane.
The bacterial wall is a rigid barrier that allows the preservation of osmotic pressure inside the cell. Under the action of lysozyme, this lactic bacteria wall is perforated : the cell can no longer keep its pressure and bursts.
Precautions :
Lysozyme provides a rather significant quantity of proteins; therefore, the stability of white wines must be checked.
Any addition of metatartric acid causes the development of an important haze in the wine containing lysozyme.
Properties :
The lysozyme is theoretically more active with higher pH, optimum pH being 4.5. However, with higher pH, the microbiological activity is also higher.
Applications :
On spoiled must : to limit lactic bacteria proliferation liable to provoke lactic disease.
During stuck fermentation : to prevent bacterial development while limiting sulfiting, thus optimizing the chances of the incorporated yeasts to end fermentation.
On wine during fermentation : to control malolactic fermentation and avoid its start before the end of alcoholic fermentation.
0n wine at the end of alcoholic fermentation : to remove the indigenous bacterial flora and delay malolactic fermentation start-up or to stick it.
•Lyso Gram + does not modify the organoleptic quality of the wine as opposed to SO2.
•Lyso Gram + allows the reduction of SO2 without replacing it since it does not have any reductive property and is inactive against acetic bacteria and yeasts.
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