MALOLACTIC FERMENTATION rev. 02.03.1

LISOZINA DC Controls the lactic acid bacteria and contains the volatile acidity APPLICATIONS The product is an enzymatic preparation with antibacterial properties against gram (+) bacteria such as Pediococcus, Lactobacillus, etc. Lisozina DC is a “biological” way to contain the lactic acid bacteria and to face the problem of stuck fermentations and observed increases in volatile acidity which reduces or delaying the use of SO2. Preventative use The use of Lisozina DC in must prior to the alcoholic fermentation at 100-150 ppm or 10-15 g/hl (0.8-1.25 lbs/1000 gal) may prevent the following: � stuck fermentations; � sluggish fermentations � increase in volatile acidity, included, in the worst

case, high levels of acetic acid. Curative use When a difficult fermentation or an increase in volatile acidity is seen, the use of Lisozina DC at 200-300 ppm or 20-30 g/hl (1.7-2.5 lbs/1000 gal) will prevent the development of lactic acid bacteria and contain the production of acetic acid. As a result of treatment during the alcoholic fermentation, is possible to resume the degradation of sugars with an adequate reinoculation protocol.

Control of the MLF: � prevention of spontaneous malolactic fermentation

and the possibility of inoculation with selected strains (i.e. ML-Fast) which is more resistant to the action of lysozyme at a dosage of 10-15 g/hl (0.83-1.25 lbs/1000 gal);

� stabilization after the malolactic fermentation. The bacteria remain viable for many months after the malolactic fermentation. That can determine the development of organoleptic defects or of other problems such as biogenic amines. The application of 250-350 ppm [(25-35 g/hl (2.1-2.9 lbs/1000 gal)] controls the population in the absence of, or with low dosages of, SO2;

� inhibition of the malolactic fermentation. With Lisozina DC, it is possible to prevent the degradation of malic acid whenever it is deemed necessary. The dosages vary from 200-350 ppm, according to the type of bacteria and pH [(25-35 g/hl (2.1-2.9 lbs/1000 gal)]. It is advisable, however, to begin with a preventative application.

Bacterial cells under the microscope pri-

or to treatment with Lisozina DC.

Bacterial cells under the microscope after treatment with Lisozina DC.

NOTE � Lisozina DC is not active against yeast, which

means they are able to conduct normal alcoholic fermentation. Instead, when SO2 is used prior to, or during the alcoholic fermentation to cure stuck fermentations or volatile acid increases, it will have a negative affect on the development of the yeast and the resumption of the alcoholic fermentation;

� pH: at high pH, bacterial changes occur much easier. Contrary to the action of SO2, Lisozina DC is active at higher pH’s.

METHOD OF USE In order to use Lisozina DC, prepare an ambient temperature water solution (1:10) and add it to the entire volume to be treated. Maximum usage dosage is 500 ppm.

PACKAGING AND STORAGE Its form is micro granular, and it is supplied in sealed 500 gram containers. The product must be stored at ambient temperature under ventilated and dry conditions. Under these conditions, it will retain its characteristics for over one year.

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Sugar (test) Sugar (+ 10 g/hL Lisozina DC)

VA (test) VA (+ 10 g/hL Lisozina DC)

+ LISOZINA DC

VA (g/L) Sugar (g/L)

Population of lactic acid bacteria during the alcoholic fermenta-

tion.

Influence of Lisozina DC on the progress of the alcoholic

fermentation and volatile acidity.

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10.000

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test + 10 g/hl Lisozina DC

UF

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must day 1 day 7 end of alcoholic fermentation