View Table of Contents
Bioseutica Lysozyme
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.
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.
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
Pack Size: 20 kg (44 lb) Micrograph of Divergan ® F (PVPP)
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.
21 Order Info: cs@gusmerenterprises.com | 866.213.1131 | www.GusmerWine.com
Powered by FlippingBook