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LYSOCID W

Bacterial growth inhibitor based on lysozyme for musts and wines

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 sugars.

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composition

Lysozyme.

Packages

500 g net packs in cartons containing 1 kg.

5 kg net bags.

product
LYSOCID W
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