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Application Notes for Enological Enzymes
Bioseutica Lysozyme
Application of Liquid or Rehydrated Enzymes
Storage and Handling BioSelect enzymes are micro-granulated to assure stability and extended shelf life. An unopened package stored below 20 °C / 68 °F has a shelf life three years from production date and can be carried over from season to season. Micro-granulated enzyme packages should be kept dry and away from sunlight. IFF PEKTOZYME liquid enzymes should be stored below 10 °C / 50 °F and kept away from direct sunlight to help maintain shelf life. Rehydration of Micro-Granular Enzymes BioSelect micro-granulate enzymes can be rehydrated for easier application. The recommended enzyme dose for the amount of grapes or wine to be treated should be dissolved in 10 times its weight of water and mixed (for example: 100 grams of enzyme in 1,000 grams or about 1 liter of water). The enzyme solution is active immediately and stable for an 8 to 12 hour period and can be used throughout a processing day.
Lysozyme is used by winemakers to control the growth of gram-positive spoilage bacteria, to control certain aspects of malolactic fermentations, and to stabilize wines after alcoholic fermentation or when malolactic fermentation is completed. Lysozyme in Grape Must Lysozyme plays an important role in establishing a healthy environment for alcoholic fermentation. Rather than use high levels of SO 2 to control the growth of Pediococcus, Lactobacilli, and other spoilage organisms, lysozyme may be used. Unlike SO 2 , lysozyme does not inhibit yeast. It is recommended to add lysozyme to the grape must as early as possible at low levels between 100 and 150 ppm (10 - 15 g/hL). This allows early inhibition of some of the organisms that cause stuck and/or sluggish fermentations that can increase production of volatile acids. These low levels of lysozyme will also control the development of indigenous bacteria, thus preventing premature malolactic fermentations and allowing the alcoholic fermentation to progress smoothly. Lysozyme for Sluggish Fermentations When using lysozyme to treat a sluggish fermentation, add it to the must at a level of 250 to 350 ppm (25 to 35 g/hL). If a wine begins to develop volatile acidity as a result of lactic acid bacteria activity, an immediate lysozyme dosage of up to 250 ppm (25 g/hL) will assist in reducing the bacterial count and help bring the volatile acidity production under control. Lysozyme will not inhibit acetic acid bacteria.
Enzymes must come in contact with their substrate to be effective. Faster and better results are achieved by dispersing a diluted enzyme solution over a large volume of grapes or into wine rather than adding it in a concentrated form. Temperature / pH Enological enzymes are effective throughout the temperature range of standard winemaking practices. If thermovinification is used, the enzyme should be added when the temperature is below 55 °C / 131 °F. Colder temperatures can slow the speed of enzyme reactions but do not stop the enzyme activity. When working with temperatures below 55 °F, increase the dose rate and/or contact time to make up for the slower enzyme activity. SO 2 / Bentonite Enzyme activity is not affected by sulfur dioxide concentrations up to 500 ppm. However, it is not recommended to dose enzymes directly with sulfur dioxide. Bentonite should not be applied at the same time as enzymes because it can bind with enzymes and inhibit their activity. Bentonite may be added after the enzyme treatment has concluded.
Yeast & Lactobacilli prior to lysozyme
Yeast & Lactobacilli after lysozyme
Bioseutica Lysozyme Dose 100-500 ppm = 0.1-0.5 g/L = 0.4-2 g/gal Pack Sizes: 1 kg and 5 kg
Lysozyme Helps Control Histamine Production in Wine In general, biogenic amines (histamines) do not pose a major health risk for consumers; however, in some individuals histamine can trigger harmful or severe effects, known as false food allergies. Histamine can be produced by some types of bacteria in fermented food, and ethanol in wine may inhibit the metabolism of histamine, allowing further increase of histamine levels in the body. Recently, some large wine retailers have set a limit of 10 ppm histamine in the wines they will sell. In studies, the formation of histamine and other biogenic amines was mainly due to some strains of Pediococcus damnosus . Some strains of Lactobacillus and Oenococcus can also produce histamine. Lysozyme is effective in controlling the growth of bacteria which are responsible for histamine production.
Alcohol Pectin Procedure for the Detection of Pectin
The following procedure can be used to determine the optimal dose rate of pectinase enzymes. If pectin is not fully degraded after conducting the test, increase the enzyme contact time and/or increase dose rate to achieve full depectinization.
Materials/Equipment Needed • Acidified alcohol (1 mL of 37% HCL in 100 mL 96% ethanol) • Test tubes • Graduated cylinder or pipette Procedure 1. Filter out solids from the juice or wine sample for easier interpretation of results. 2. Add 5 mL of the sample juice or wine to a test tube. 3. Add 10 mL of the acidified alcohol to each sample and mix gently. 4. For juice allow to sit for 5 minutes before reading results. For wine allow to sit for 10 minutes before reading results.
BASF Divergan ® F (PVPP)
Gusmer is a major distributor of Divergan ® F (PVPP) to the wine industry. Manufactured by BASF, Divergan F is used throughout the world for fining must and wine. BASF’s unique polymerization process produces the purest polyvinylpolypyrrolidone, which is completely insoluble in must and wine. Divergan F is selective in binding phenolics such as catechins and leucoanthocyanidins with minimal effect on flavor and aroma. • Correct and stabilize color in wine, particularly white and blush wines • Help prevent “browning” and “pinking” • Freshen slightly oxidized wines, reduce astringency and bitterness in red and white wines • Unmask fruity character, improve mouthfeel and finish of wine • Treat press juice prior to fermentation to reduce astringency and bitterness
Interpretation of results
Observation
Interpretation Pectin degraded
Pack Size: 20 kg (44 lb) Micrograph of Divergan ® F (PVPP)
No gel, flocculation, or
particles observed Flocculation or gel with trapped air bubbles or gritty particles on test tube wall
Divergan F can be added directly to must or wine in a powder form or as a 5% w/w slurry in water (1 pound of Divergan F per two gallons of water). Typical dose rates are 0.5 to 4 pounds per 1,000 gallons with a contact time of 20 to 60 minutes and sufficient mixing.
Pectin present
Clear juice: Pectin degraded (Negative)
Flocculation and gel observed: Pectin present (Positive)
18 2026 - 2027 Gusmer Enterprises, Inc. Wine Products Catalog
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