Fermentation/Cellar – Microbial Control Agents
Lysozyme
Lysozyme is a naturally occurring enzyme which can be used in wine to control lactic acid bacteria (LAB) including Oenococcus spp., Pediococcus spp. and Lactobacillus spp. Oenococcus is favorably associated with malolactic fermentation (MLF) but can also produce volatile acidity (VA) under certain conditions. Pediococcus and Lactobacillus are usually considered spoilage organisms. Lysozyme is a natural product isolated from egg whites and has been used for many years as a biopreservative in the processing and storage of hard cheese. The enzymatic activity of lysozyme can degrade the cell walls of gram-positive bacteria (including the LAB) but not gram-negative bacteria (like Acetobacter) or yeast. Lysozyme’s effectiveness depends on the type of bacteria and the number of cells present.
Lysozyme can be used in the following applications:
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Protection During Stuck and Sluggish Fermentations: To encourage yeast growth in the absence of SO2 while reducing the risk of VA production by lactic acid bacteria.
| Recommended Dosage: |
| |
Reds and Whites |
250-400 ppm |
(25-40 g/hL) |
(0.94-1.5 g/gal) |
|
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Prevent Growth of LAB in Must and Juice: To inhibit spoilage characters due to uncontrolled microbial growth. This is especially important in high pH conditions or with grapes containing rot.
| Recommended Dosage: |
| |
Reds and Whites |
200 ppm |
(20 g/hL) |
(0.75 g/gal) |
|
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Delay MLF/Post-MLF Stabilization: To protect wine without the negative effects of SO2 , to allow for maceration or aging, to allow for implantation of selected ML bacteria, or to increase efficiency of Phase I micro-oxygenation.
| Recommended Dosage: |
| |
Delay MLF in Reds |
100-200 ppm |
(10-20 g/hL) |
(0.38-0.75 g/gal) |
|
| |
Stabilize MLF in Reds |
250-500 ppm |
(25-50 g/hL) |
(0.94-1.90 g/gal) |
|
- Inhibit MLF when Blending Partial and Complete ML Wines
| Recommended Dosage: |
| |
Reds and Whites |
300-500 ppm |
(30-50 g/hL) |
(1.10-1.90 g/gal) |
|
Important Note:
Lab trials must be conducted to determine the proper dosage of lysozyme for your wine.
Velcorin ® - Microbial Control Agent
Velcorin® is the trade name for dimethyldicarbonate (DMDC), a microbial control agent produced by LANXESS®. Since 1988, Velcorin® has been used in the United States in wine, low-alcohol wine, and non-alcoholic wine as well as juice, juice sparklers, sports drinks, and ready-to-drink teas. Velcorin® is very effective at low dosages against a broad range of yeast, bacteria and molds. Unlike other chemical preservatives, Velcorin® is non-persistent and does not affect wine taste, bouquet or color. In addition, Velcorin® can remain active for several hours (depending on hydrolysis rate) thereby helping to eliminate contamination from other sources such as bottles, closures and filling equipment.
Velcorin® can be used in the following applications:
- To prevent refermentation in finished wines. Wines containing residual sugar are susceptible to fermentation in the bottle which can lead to haze, offodors, off-flavors and effervescence. Adding Velcorin to wine during bottling can help prevent refermentation. Also, Velcorin can be used to replace or decrease the amount of sorbate which is sometimes used in wines containing residual sugar.
- To control spoilage yeast such as Brettanomyces (especially in unfiltered or moderately filtered wines). Brettanomyces is able to metabolize sugars including cellobiose from toasted barrels, leading to the evolution of 4-ethylphenol and other undesirable sensory attributes. In this application, Velcorin can be used either in the cellar or at the time of bottling.
- To decrease the amount of sulfur dioxide used in wines. Sulfur dioxide used in combination with Velcorin has been shown to achieve microbial stability at lower overall sulfur dioxide levels.
- To reduce warehouse holding time in early-to-market wines. Velcorin can be used to decrease the amount of sulfur dioxide and/or decrease the degree of filtration. These wines undergo speedier sulfur dioxide equilibration and less bottle-shock. They are therefore palatable sooner and can be released earlier.
Conditions of Use:
Velcorin must be used with an approved dosing system. Scott Laboratories will only sell Velcorin to those using a LANXESS sanctioned dosing machine. Velcorin is a chemical and must be handled with respect. Therefore, all Velcorin handlers must undergo annual safety training (provided at no charge by Scott Laboratories, Inc.). The current cost of a Velcorin dosing machine is about $60,000. For more information on Velcorin and dosing machines, please contact Jessica Just at Scott Laboratories, Inc.
Mobile Velcorin Services Are Now Available!
Five mobile Velcorin service providers with approved dosing machines are now available and listed below.
Bottlemeister
979 Osos Street C1
San Luis Obispo, CA 93401
Phone: 805-541-8404
Fax: 805-541-8412
e-mail: velcorin@thebottlemeister.com
www.thebottlemeister.com
Contact: Tom Nulman
Castoro Cellars
1315 N. Bethel Road
Templeton, CA 93465
Phone: 805-467-2002
e-mail: niels@castorobottling.com
www.castorocellars.com
Contact: Niels Udsen
Cru Northwest
3995 Deepwood Lane NW
Salem, OR 97304
Phone: 503-689-6860
e-mail: mike@crunorthwest.com
www.crunorthwest.com
Contact: Mike Mitchell
Electrotec
Central Coast Phone: 805-227-6686
North Coast Phone: 707-280-8219
e-mail: andre@electrotecservice.com
www.electrotecservice.com
Contact: Andre Austin
Mobile Wine Services, LLC
567 E Spring Street
Napa, CA 94559
Phone: 707-227-7426
e-mail: chris@mobilewineservices.com
www.mobilewineservices.com
Contact: Christian Troussieux
Vinpure
5300 Mountain Home Ranch Road
Calistoga, CA 94515
Phone: 707-942-2740
Fax: 707-942-2744
e-mail: info@vinpure.com
www.vinpure.com
Contact: Lyall Fahden, Karen Fahden
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