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LYSOCID W
Bacterial growth inhibitor based on lysozyme for musts and wines
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
Lysocid W is a lysozyme of natural origin extracted from egg albumin, able to attack and to degrade the cellular wall of lactic bacteria and in general of gram-positive bacteria.
The preventive utilization of Lysocid W during the fermentation stage enables the inhibition of indigenous lactic bacteria, avoiding that these micro-organisms cause the loss of freshness in wines. In the case of stuck fermentations, the immediate addition of Lysocid W prevents the increase of the. volatile acidity caused by the action of bacteria towards the sugar
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
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product
LYSOCID W
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