Lysozyme 2oz

Lysozyme is an enzyme that prevents malolactic fermentation.

Use to inhibit lactic acid bacteria growth, such as ML, in your wine. Isolated from egg whites this enzyme will degrade the cell wall of gram positive bacteria. Will not affect yeast or gram negative bacteria such as Acetobacter.

You want to use approximately 1/4 oz per 6 gallons of wine. 2 oz will treat 50 gal at a 5% solution to produce 275 ppm.

For 6 gallon batches, dissolve 2.25 level tsp in 4 oz hot water, stir gently, then let rest for 45 minutes.