Lysovin (Lysozyme)

Lysovin (Lysozyme)

Please select from the following option(s) to see pricing and availability.

Wine Making
Use Lysovin for controlling lactic acid bacteria growth in your wine. Isolated from egg whites, this enzyme will degrade the cell wall of gram positive bacteria, but will not affect yeast or gram negative bacteria such as Acetobacter. Lysozyme can be used for both Red and White Wine Malo Fermentation.


To Delay Malolactic Fermentation: Red Wine - add to grapes at 100 - 200 ppm, or 0.38 - 0.76 grams per gallon. White Wine - Add to must at 200 - 300 ppm, or 0.76 - 1.14 grams per gallon.

To Block Malolactic Fermentation: White Wine - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.

Stabilizing wine after MLF is complete: Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon.

When blending partial and complete MLF wines: Add immeditatley after blending at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon, to reduce the risk of further malolactic fermentation (MLF). Within several days any lactic should expire.

For sluggish or stuck yeast fermentation: Red Wine - Add at 150 - 400 ppm, or 0.57 - 1.52 grams per gallon. White Wine - add at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.

Directions for use: You can make a 10% solution of Lysovin in water (100 grams per liter of water). However we find the easiest method is to add the desired dry weight of Lysovin in 5x its weight of warm(tepid) water. Mix for one minute, allow this mixture to stand for 45 minutes and add to must, juice or wine while mixing well. Allow 24 - 48 hours for reaction to complete.

**Note: 3tsp Lysovin = 5g

Beer Making
Lysozyme can be used in beer making as well. Use either in the starter (recommended if you make starters) or when pitching (adding) the yeast to the wort, do not use over 140 F. Recommended dosages is 1 tsp per 5 gallons of wort. According to studies it has no effect on flavor or clarity.
Storage: Should be stored at room temperatures in a dry environment, can be stored up to 5 years.

Community Q&A

Start typing your question and we'll check if it was already asked and answered. Learn More
Browse 1 question Browse 1 question and 1 answer
Why did you choose this?
MoreFlavor Store
back sweeten red wines
Mike O on Jan 12, 2021
Prior use
David H on Sep 26, 2020
back sweeten red wines
Mike O on Jan 12, 2021
Used Before
Mandar M on Dec 28, 2020
Prior use
David H on Sep 26, 2020
Hopefully, to prevent malolactic fermentation
Richard H on Sep 24, 2020
I add it to my omelettes
Jonathan C on Sep 4, 2020
I picked this to inhibit MLF from occurring in the bottle due to blending two red wines, one of which has not been through MLF.
Pepper W on Aug 25, 2020
works great to stop malolactic fermentation
misha b on Jul 11, 2020
I add it to all my red wines that have been treated with MLB
craig M on Jul 11, 2020
Stabilize after MLF
JOSHUA TAYLOR on Feb 29, 2020
To inhibit Malo in my pinot for bottling
Malia van der K on Feb 24, 2020
I have a red wine that isn't quite done with MLF, but I love how smooth it tastes.
craig M on Jan 14, 2020
To end Malo fermentation
Mark G on Dec 10, 2019
to stop my malo
Douglas P on Sep 21, 2019
I have used this before, and it has protected my white wine fermentations, and residual sugar wines, from unintended MLF.
Michelle T on Sep 4, 2019
Control bacteria in aging wing
Bruce M on May 6, 2019
Stopping MLF in Riesling
Richard Robinson on Oct 18, 2018
stuck fermentation
Homero C on Sep 26, 2018
I don't ML my Chard
Valued C on Sep 22, 2018
Often want a low SO2 environment (distilling) or long aging. This is a good tool in the toolbox for stopping bacterial problems
Stephen B on Sep 20, 2018
used prior
richard r on Sep 14, 2018
Never have enough in advance of need
Valued C on Sep 1, 2018
i make wines with residual sugar so i attempt to stop fermentation before completion
shawnte a on Aug 30, 2018
For inhibiting spoilage lactic acid bacteria during fermentation of fruit wine.
Michael F W on Jul 7, 2018
for making bacteria-free starters and experimenting with halting lactic acid fermentations
Christophe V on Apr 20, 2018
To prevent renewed MLF in blended wines when some have not undergone MLF
Doug H on Mar 9, 2018
Make sure MLF is shut down .
Dennis Johnson on Feb 26, 2018
Used Before
Mandar M on Dec 28, 2020
Hopefully, to prevent malolactic fermentation
Richard H on Sep 24, 2020
2 questions- Would this product interfere with Malolactic fermentation if added before/during ML? Would it interfere with effectiveness of Lysovin if added in conjunction following ML?
Kyle Stone on Nov 15, 2020
Lysovin (Lysozyme)
Lysovin (Lysozyme)
BEST ANSWER: Polycacel will not interact with the same compounds that Lysovin does and will not affect your MLF bacteria. Lysovin will hinder or stop your malolactic fermentation just the same when polycacel is used before, during or after MLF.

5.0 / 5.0
3 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Rated 5 out of 5
When needed, works great; but the wine must be racked after the Lysozyme has done its job.
April 8, 2021
1 year ago
Rated 5 out of 5
wild malolactic ferm in my Frontenac gris 2019
Fixed the issue in 2 weeks
October 19, 2020
10 months ago
Rated 5 out of 5
great supplier, prices, and delivery.
October 31, 2018
over 2 years ago