LYSOVIN (Lysozyme) is used to control lactic acid bacteria(LAB) including Oenococcus spp.,Lactobacillus spp and Pediococcus spp., which are associated with sluggish/stuck fermentations, increases in volatile acids (VA)and the production of undesirable compounds such as biogenic amines, most notably histamine.

LYSOVIN can also control the onset of malolactic fermentation (MLF) and can contribute to the microbiological stability of wines, once alcoholic fermentation and/or MLF are completed. Lysovin is a natural and flexible ingredient which allows winemakers to achieve different quality-enhancing objectives, depending on the dosage and the timing of its addition to wine.

LYSOVIN obtained final authorization to be used in winemaking from the TTB (Alcohol and Tobacco Tax and Trade Bureau) in 1995, following tests approved by both the Italian and French authorities.


LYSOVIN is not only effective as a cure but also as a preventative during the winemaking process.

Protection During Stuck and Sluggish Fermentation
Prevent Growth of LAB in Must and Juice
Delay MLF/Post-MLF Stabilization
Inhibit MLF when Blending Partial and Complete MLF Wines


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