No, use the entire packet for a single dose of SO₂. The granules range in size and there may not be an even distribution or correct dose if a partial packet is used.

Can I break the Inodose Tablets in half to deliver a smaller dose?

No, do not break the tablets for smaller dose additions. The combination of potassium metabisulfite and potassium bicarbonate may not be evenly distributed in the tablet. The tablets are available in two sizes to help give dosing choices.

What is Lyso-Easy?

Lyso-Easy is a ready-to-use solution of lysozyme (22%w/v). It contains no preservatives and can last for 18 months or longer when refrigerated. Lyso-Easy should be used quickly after opening.

Can I use lysozyme to replace sulfur dioxide?

Lysozyme cannot completely replace the use of SO₂ because lysozyme is not an anti-oxidant.

Is lysozyme approved for use in products labeled “Organic”or “Made with Organic Grapes”?

Yes! Egg white lysozyme, under 7 CFR pt. 205.605a, can now be used as an ingredient in wines labeled “Organic” or “Made with Organic Grapes.”

How can I tell if the lysozyme is working? Can I look under the microscope?

The only way to be sure if lysozyme is working is to culture for bacteria before and after addition. While this can be time consuming, it is the only way to be certain that you have accomplished what you intended. Even experts have difficulty discerning a live bacteria cell from a dead bacteria cell upon microscopic examination.Methods of detecting bacteria based on genetic analysis, such as ETS Lab’s Scorpions®* analysis, can also be used.

*ETS has developed Scorpions probes with DxS Ltd. (UK) and has exclusive worldwide rights for all wine applications.

How long does it take for lysozyme to work?

The rate of activity depends on many factors including temperature, pH, bacterial load, bacterial resistance and the specific matrix of any given wine. Even though lysozyme starts working immediately, it doesn’t necessarily kill all the bacteria immediately. If lysozyme-treated wine samples are plated too quickly after treatment, then bacteria may recover and produce a false-positive. To ensure accurate results, wait one week before culturing for microbes.

How is lysozyme added?

Lysovin must be properly rehydrated before adding it to must, juice or wine. You can find the rehydration procedure here. Even distribution of rehydrated lysozyme is a key factor in obtaining maximum efficiency. Lyso-Easy is ready-to-use and no preparation is needed.

I do not want to add any excess water to my wine. Can I use less water than is recommended?

You will not decrease the effectiveness of Lysovin by dissolving it in more or less water. However, the maximum solubility of lysozyme in water is 22% (w/v). If less water is used, it will be harder for the dry lysozyme to go into solution.

Can lysozyme be added at the same time as SO₂?

No. SO₂ may be added before or after the lysozyme addition. Make sure whichever is added first is evenly dispersed before the other product is added.

Is lysozyme effective against all lactic acid bacteria?

No. Some lactic strains show resistance to lysozyme. Bench-top trials MUST be performed to accurately determine the effectiveness and correct addition rate of lysozyme for your wine.

If I treat my wine with lysozyme is it still possible to complete MLF?

Yes. After lysozyme is added to juice or must, there is an eventual decrease in activity. In red wines, lysozyme reacts with the tannins and will precipitate in the lees. To initiate MLF in reds, it is important to remove these lees. In white wines, lysozyme generally needs to be removed by fining (bentonite) before MLF inoculation. It may be necessary to wait a minimum of a few hours to overnight for the fining reaction to occur. If difficulties occur, lysozyme tolerant MLF strains including MBR 31, MBR VP41 or a standard culture like MT01 could also be used.

How long does lysozyme remain in wine?

The amount of residual lysozyme activity depends on the type of wine, when the lysozyme was added, bacterial population and the addition rate. The main contributors to loss of activity are polyphenols. Red wines retain less lysozyme than white wines.

How soon after a lysozyme addition can I bottle?

Wait at least one week even if you have diligently completed your lab trials. Lysozyme is a protein and may produce lees (especially in reds) and affect the protein stability in whites. It is not recommended to bottle white wines that contain residual lysozyme.

How do I remove lysozyme from my wine? Which fining agents react with lysozyme?

Bentonite will bind with and inactivate lysozyme. Carbon, silica sol, oak chips and tannin can also bind and precipitate lysozyme with a resulting decrease inactivity. In general, the addition of 0.25-2.0 lb/1000 gal bentonite will bind and precipitate any residual lysozyme. Lysozyme cannot be removed by filtration.

Can I use lysozyme with bentonite?

Bentonite binds and precipitates enzymes. Do not use bentonite and lysozyme simultaneously. If you have already added bentonite, wait for it to settle out, then rack off the lees before adding lysozyme. If you have already added lysozyme, do not add bentonite for at least one week. This will allow lysozyme time to kill the bacteria. Remember that you may not have any residual lysozyme activity after a bentonite addition.

Lysozyme is a protein. Will it affect protein stability?

Yes. White wines are especially susceptible to proteinin stability when residual lysozyme is present. Lysozyme shows reversible protein precipitation when held below -2°C(28°F) and irreversible precipitation when held above 45°C(113°F). In addition, lysozyme may flocculate with cork-derived tannins to form instabilities. To avoid problems, clarify white wines with bentonite. Commercial protein stability tests involving acid precipitation indicate that lysozyme-treated wines may need more bentonite than wines without lysozyme treatment.

Will lysozyme affect the sensory characteristics of wine?

In most cases, lysozyme does not add a sensory characteristic to either white or red wines. Lysozyme is a protein and can have some fining activity, especially in reds.

Will lysozyme treatment affect the color of red wine?

Lysozyme added to red must can bind with tannins and other polyphenols that otherwise would have stabilized anthocyanins. This tannin loss can result in reduced color. In general, using 100-200 ppm should not cause a decrease in color. Lysozyme added post-MLF for microbial stability during barrel aging may have positive color effects when compared to stabilization with SO₂. Any decrease in color should occur in the first few days of treatment. For low color potential grapes (e.g. Pinot Noir) lysozyme shouldn’t be added before alcoholic fermentationis complete. Bench top trials are critical.

Is lysozyme approved for use in Canada?

Winemakers in Canada do not yet have approval to use lysozyme in their wine.

How does Velcorin work?

Velcorin inactivates microorganisms by entering the cell and inactivating some of the key enzymes required for cell function. The current thought is that Velcorin causes methoxycarbonylation of histidyl residues in the enzymes alcohol dehydrogenase and glyceraldehydes-3-phosphate-dehydrogenase. Excess Velcorin then completely hydrolyzes in the presence of water.

What factors determine Velcorin effectiveness?

The effectiveness of Velcorin depends on microbial type, microbial load, pH and other factors. At low doses Velcorin is very effective against yeast and fermentative bacteria. At greater doses Velcorin is also effective against bacteria and certain fungi. The effectiveness of Velcorin also depends on the initial microbial count. Pretreatment of wine must reduce the microbial load to less than 500 microorganisms/mL. Velcorin is not a replacement for good sanitation practices.

How long does Velcorin remain active?

Velcorin activity is based on its hydrolysis rate. Hydrolysis occurs when Velcorin reacts with water to form methanol and carbon dioxide. The rate of this reaction is dependent on the temperature of the wine. At 10°C (50°F) it takes approximately 4 hours for Velcorin to completely break down. At 21°C (70°F) break down occurs in about 2 hours.

Do I have to list Velcorin as an ingredient on the label?

No. The FDA lists Velcorin as a direct secondary food additive and therefore no labeling is required (21 CFR 101.100).

Why do I have to use an approved dosing system?

Due to the unique physical properties of Velcorin and to help assure safe handling, Lanxess requires the use of an approved dosing machine. Velcorin is only 3% soluble in water and solidifies at 17°C (63°F). The dosing machine is designed specifically for Velcorin, complete with adequate safety features, a special metering system and temperature controls to prevent Velcorin solidification.

Are there mobile service providers available for dosing Velcorin?

Yes, there are many mobile Velcorin service providers. See the Mobile Velcorin Services page for the contact information.

How much Velcorin can I use in my wine?

The TTB allows up to 200 ppm of Velcorin in wine, dealcoholized wine and low-alcohol wine (27 CFR 24.246).

What type of packaging is compatible with Velcorin?

Velcorin can be used with nearly all packaging options such as plastics (PET, PVC), cans, glass, bag-in-a-box and others.

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