Lysow (Lysozyme) is a natural antimicrobial enzyme extracted from chicken egg white; it is used to prevent the growth of spoilage lactic acid bacteria and to control malolactic fermentation (MLF) and to stabilize wines after alcoholic fermentation and/or MLF.

 

- protecting wine during a sluggish or stuck alcoholic fermentation, and

- stabilizing wine after MLF with lower SO2 levels.

- extend shelf life of wine.

- an effective alternative to the use of SO2

- more effective than chemical preservatives at much lower dosages.

- a minimum of change or deterioration of taste, odor, color, texture and nutritional value.

 

Lysow can be directly added to wine; the recommended dosage is 50-100mg/L.

 

Appearance

pH of a 2% (aq)

Purity on the anhydrous basis (w/w)

Activity in FIP Units/mg protein

 

White to off-white Granulated Lysozyme

3.0-3.6

Minimum 95%

Minimum 35 x 10³

 

Total Bacteria (cfu/g)

Molds and Yeasts

 

30/g

Max 10/g

 

 

Lead (Pb)

Arsenic (As)

Mercury (Hg)

 

max. 1mg/kg

max. 1mg/kg

max. 1mg/kg

 

 

Store unopened below 10°C in dry conditions, away from direct sunlight and odorous products. When opened, store at approx 10°C in original container.

 

Shelf life is 24 months when stored according to recommendations.

 

Lysow is available in 500g polyethylene bottles and 10kg / barrel with integral, tamper-proof seals.

 

The product confirms to international specifications for FAO/ WHO, ESFA, and FDA, and obtains certificates for ISO 9001, GMP, Kosher and Halal production, and supervises by a quality tracking system.