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winemaking / biotechnology / enzymes / microbiological stabilization / lysocid w

LYSOCID W

Bacterial growth inhibitor based on lysozyme for musts and wines

 
LYSOCID W
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

Lysocid W is a lysozyme of natural origin extracted from egg albumin, able to attack and to degrade the cellular wall of lactic bacteria and in general of gram-positive bacteria.

The preventive utilization of Lysocid W during the fermentation stage enables the inhibition of indigenous lactic bacteria, avoiding that these micro-organisms cause the loss of freshness in wines. In the case of stuck fermentations, the immediate addition of Lysocid W prevents the increase of the. volatile acidity caused by the action of bacteria towards the sugar

LYSOCID W 0.5KG
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LYSOCID W
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

composition

Lysozyme.

Packages

500 g net packs in cartons containing 1 kg.

5 kg net bags.

Documentation

Technical data sheet download
Safety data sheet download
Declaration of conformity download
product
LYSOCID W
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