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Delvozyme® (Lysozyme)

Delvozyme® (Lysozyme)

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Description

Wine Making

Use Delvozyme (Lysozyme, 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. Delvozyme can be used for both Red and White Wine Malo Fermentation.

Dosage:

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 Delvozyme 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 Delvozyme = 5g

Beer Making
Delvozyme 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.

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Why did you choose this?
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For cheesemaking
Rebecca J K on Feb 8, 2023
stuck fermentation
Rich B on Oct 29, 2022
For cheesemaking
Rebecca J K on Feb 8, 2023
To control MLF in finished Chardonnay
David J on Dec 31, 2022
stuck fermentation
Rich B on Oct 29, 2022
block MLF in rose
Walter T on Oct 13, 2022
Winemaking
Donna M on Sep 29, 2022
Same as above.
Warren W on Sep 25, 2022
BECAUSE I LIKE USING IT. MY WINE CONSUMERS LOVE NO REACTIONS WITH HISTAMINES. WIN-WIN SITUATION.
Donna M on Aug 14, 2022
Cheesemaking
Rebecca J K on Jun 23, 2022
Making aromatic white wines
Cody K on Apr 14, 2022
To inhibit MLF in cider production
John O on Mar 26, 2022
cheese making
Anne D J on Mar 23, 2022
cheese making
Anne D J on Mar 23, 2022
Used it before w/ great results
Leonard G K on Feb 9, 2022
Use to prevent malolactic fermentation
Dale N on Dec 8, 2021
to stop MLF
KERRY L R on Nov 24, 2021
To see if it fixes the holes in my home made cheese
Adrienne G on Nov 23, 2021
To protect wine before restarting a stuck fermentation.
Tom R on Nov 2, 2021
need it for product
RIchard O on Sep 9, 2021
To control MLF in finished Chardonnay
David J on Dec 31, 2022
block MLF in rose
Walter T on Oct 13, 2022
Reviews

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Rated 5 out of 5
Lysozyme in mr Cab Sauv
First time I've used it! I'm hoping it prevents any weirdness in my wine as it ages.
December 2, 2021
Purchased
over 2 years ago