LYSOZYM - GW Kent

LYSOZYM
ENZYME
Enzyme with endo-glucosidase activity; hen egg white extract.
Delays or prevents malolactic fermentation by degrading lactic bacterial cell walls (Gram +).
In accordance with the International Oenological Codex.
SPECIFICITIONS
• LYSOZYM acts on the cell walls (peptidoglycan) of lactic acid bacteria (Œnococcus, Lactobacillus, Pediococcus) and
causes bacterial lysis in musts and wines.
• In white wines, LYSOZYM delays or prevents malolactic fermentation (MLF) and reinforces SO 2
action.
• On red wines, LYSOZYM prevents the premature start-up of MLF under the cap during long macerations (sluggish or
stuck alcoholic fermentations) and reduces the level of volatile acidity.
• LYSOZYM has no effect on yeasts (no interference with alcoholic fermentation) and no effect on acetic acid bacteria.
• LYSOZYM is neutral in terms of taste and avoids the organoleptic deviations attributed to certain bacterial metabolites,
especially the formation of biogenic amines.
• Natural product, GMO and preservative free.
ŒNOLOGICAL APPLICATIONS
• LYSOZYM can be used preventively in the case of musts with high pH and low total acidity, which are conditions that
promote the development of lactic acid bacteria.
• To delay or slow down MLF.
EXPERIMENTAL RESULTS
Bacteria control test on a Cinsault rosé must (pH=3,78)
Green :SO 2
= 6 g/hL without Lyzozym treatment.
Rose SO 2
= 6 g/hL with 40 g/hL of Lyzozym at D+2
Lactic bacteria population
(UFC/mL)
1E+07
1E+06
1E+05
1E+04
1E+03
1E+02
1E+01
Lactic bacteria
(UFC/mL)
1E+06
1E+05
1E+04
1E+03
1E+02
Analysis 30 days following MLF in a red wine
(Petit Verdot pH=3,85)
1E+00
1 2 3 4 5 6
Days after harvest
At AF completion D+6
Without lyzozym: Acetic acid = 0,68 g/L - D-lactic acid = 0,72 g/L
With Lyzozym: Acetic acid = 0,34 g/L - D-lactic acid = 0,22 g/L
1E+01
1E+00
Free SO 2
= 20
mg/L
Free SO 2
= 25
mg/L
Free SO 2
= 20
mg/L +
Lysozym = 20 g/hL
Free SO 2
= 25
mg/L +
Lysozym = 20 g/hL

PROTOCOL FOR USE
ŒNOLOGICAL CONDITIONS
• Do not use LYSOZYM in combination with metatartaric
acid, cellulose gums (haze formation) and bentonites
(enzymes are irreversibly deactivated by bentonite).
• Do not use LYSOZYM at excessively low (< 5°C) or
excessively high (>30°C) temperatures.
• Does not protect against oxidation.
• Relevant microbiological stability of the wine following
MLF is achieved 2 weeks after LYSOZYM addition at the
recommended dosage.
• Wines treated with LYSOZYM must be protein-stabilised
(bentonite treatment) before bottling. It is recommended
not to treat with LYSOZYM just before bottling (risk of
protein casse).
DOSAGE
Minimum contact time is dependent on the temperature
of the wine, the tannin and colloid content and also the
dosage used, with a minimum of 2 days. Early addition (at
the end of AF) is recommended for optimal effect.
Whites: 25 to 50 g/hL for partial or total MLF inhibition
respectively.
Reds: 10 to 15 g/hL to avoid premature MLF; 20 to 30
g/hL for improved microbiological stabilisation following
MLF.
Reds and whites: 20 to 30 g/hL to limit the development
of lactic acid bacteria in the case of stuck or sluggish
fermentation (risk of lactic spoilage).
In the case of inoculation with LACTOENOS® bacteria, in
order to suppress residual LYSOZYM activity, the bacteria
should be added after:
• racking the wine to eliminate lees (for red wines).
• bentonite fining, (for white wines).
IMPLEMENTATION
Dissolve LYSOZYM directly in 10 times its weight in must or wine. Incorporate using an OENODOSEUR®, a dosage pump
or a feeding drip for good homogenisation. Otherwise, carry out a light homogenisation pump-over.
STORAGE
In original sealed packaging. Use within the specified use-by date.
PACKAGING
l'œnologie par nature
Maximum dosage authorised by the EC: 50 g/hL (RCEE
606/2009 Appendix IA point 18 – RCEE 479/2008).
1kg bag – 10kg box
AS-PB - 29.03.10 - The seller cannot be held responsible for usage that does not comply with the directions of the current file
BP 17 – 33072 BORDEAUX CEDEX – Tél. : +33 (0)5 56 86 53 04 - www.laffort.com

TECHNICAL DATA SHEET
LYSOZYM
Enzyme extracted from chicken egg-white. Qualified for the production of goods for direct human
consumption in the field of the regulated use in Œnology. In accordance with the current International
Œnological Codex
Physical Characteristics
Aspect ........................................................................................................................................................................... granulates
Colour .......................................................................................................................................................................... light cream
Solubility ............................................................................................................................................................................ ≥ 95%
Activity FIP/mg protein ............................................................................................................................................. ≥ 35 000
Chemical & Biological Analysis
Nitrogen ........................................... 17.3% ± 0,5
Heavy metals ......................................... < 10 ppm
Lead ............................................................ < 2 ppm
Arsenic ....................................................... < 1 ppm
Mercury ...................................................... < 1 ppm
Total viable germs /g......................... < 1 000
Staphylococcus/g ..................... not detected
E.Coli/g ........................................ not detected
Salmonellas/25 g ..................... not detected
Oenological Use
Properties : partially helps the action of the SO 2
in its bactericidal action. Reacts only on Gram
positiveBacterias.
Dosage :
Long aging Red wine: 12 to 25 g/hL for a better microbiological stabilization after malolactic
fermentation.
Short aging Red wine: 10 to 15 g/hL in case of too early malolactic fermentation (risk of lactic acescence)
White wine :
25 to 50 g/hL to inhibit totally or partially malolactic fermentation
White wine/Red wine: 20 to 30 g/hL in case of difficult end of alcoholic fermentation (risk of lactic bacteria
infection)
REGULATION : check your local legislation in force and abide by the right dosage.
(For information, the maximum legal dose for the EU and the US is 50g/hL = 500 ppm).
Preparation : dissolve in 5 to 6 times its weight in water. Add with a complete homogeneization ( by
pumpingover or mixing).
White wines : the addition of LYSOZYM leads to a protein instability.
To be treated with bentonite to eliminate the overall residual LYSOZYM (consult your oenologist for
information). When heated, the presence of LYSOZYM leads to an irreversible turbid solution, whereas at
room temperature, a reversible turbid solution may appear.
For all type of wines : never use LYSOZYM in association with metatartaric acid.
The addition of metatartaric acid on treated wine leads to a turbid solution.
Storage – Optimal Date Of Use
-Store in original packaging at room temperature (0 to 20° C), in a dry and odourless room.
- Optimal date of use: 2 years after packing date (with temperature ≤ 20°C). 3 months after opening (if
the bag is properly sealed and kept at cool temperature in a fridge)
Packaging
1 kg bags
CC-26.09.11
BP 17 – 33015 – BORDEAUX CEDEX – Tel : +33 (0) 556 86 53 04 – Fax : +33 (0) 556 86 30 50 – www.laffort.com

MATERIAL SAFETY DATA SHEET
LYSOZYM
Date: 07/10/08
Ind.Rev.: 2
HAZOURDOUS. NON-DANGEROUS.
1 - CHEMICAL PRODUCT IDENTIFICATION AND COMPANY IDENTIFICATION.
Product name: LYSOZYM.
Product use: Winemaking.
Supplier: LAFFORT ŒNOLOGIE - B.P. 17
33 015 BORDEAUX CEDEX
Tel: 33.(0)5.56.86.53.04 Fax: 33.(0)5.56.86.30.50
Distributed by: Laffort Oenologie Australia
119/123 Racecourse Road
Rutherford NSW 2320
Tel: (02) 4932 0857 Fax: (02) 4932 0805
Local emergency contact number: 000
2 - HAZARD IDENTIFICATION.
Classified as Hazardous according to the criteria of NOHSC.
Hazard contents: Enzymatic protein (1-10%).
Hazard classification: Xn: Harmful.
R36/37/38: Irritating to eyes/respiratory system/skin.
R42/43: May cause sensitization by inhalation/skin contact.
S22: Do not breathe dust.
Exposure limits:
Not available
Summary of main hazards
Granulated enzymes are produced under a specific process in order to ensure a low level of
enzymatic dust. Nevertheless an unfortunate manipulation can produce dust, also check sections 6
and 7 for handling instructions.
Health effects and symptoms
Inhalation of dust or aerosols coming from product manipulation can induce allergic reactions to
sensitive persons. Extended contact with skin can induce a light irritation.
3 - COMPOSITION/INFORMATION ON INGREDIENTS.
Substance/preparation of: Granulated lysozym chlorhydrate. Enzymatic protein extracted from
egg white.
Synonyms:
Endo-glucosidase.
EC No.: 3.2.1.17
4 - FIRST AID MEASURES.
Eyes: Rinse abundantly with water.
Inhalation: Stay away from the exposure site. If symptoms of irritation or sensitiveness are
showing (short breath, coughing etc.), call a physician.
Skin: Rinse abundantly with water.
Ingestion: Rinse carefully the mouth and throat with water. Drink water.
5 - FIRE FIGHTING MEASURES.
Fire and explosion protection:
Extinguishing media:
Particular hazard:
No particular requirements.
Water, foam.
None.
Page 1 of 3

MATERIAL SAFETY DATA SHEET
LYSOZYM
Date: 07/10/08
Ind.Rev.: 2
6 - ACCIDENTAL RELEASE MEASEURES
Eliminate immediately the preparation. Avoid the formation of dust. Remove the product with
mechanical equipment, preferentially a vacuum cleaner with a high efficiency filter. Dilute
abundantly the product with water, avoiding splashes and aerosol formation. Ventilate the area.
Clean contaminated clothes.
7 - HANDLING AND STORAGE
HANDLING:
Technical measures:
Advice for use:
STORAGE:
Temperature:
Packing material:
Avoid the formation of dust and splashes.
Do not pressure wash. Ventilate the room during the use.
Room temperature.
Keep into the original packaging.
8 - EXPOSURE CONTROL / PERSONAL PROTECTION.
Eyes protection:
Glasses or equivalent.
Inhalation protection: Respiratory mask with a P3 filter.
Skin protection:
Impervious gloves.
9 - PHYSICAL AND CHEMICAL PROPERTIES
Aspect:
Granulate.
Color:
Off-white.
Other characteristics: Light odor of fermentation
pH:
Not relevant
Boiling point:
Not relevant
Fusion point:
Not relevant
Inflammation point: Not relevant
Pressure of vapor: Not relevant
Density:
Not relevant
Solubility:
Not relevant
Check the technical data sheets for extra information.
10 - STABILITY AND REACTIVITY.
Stability:
Conditions and material to avoid:
Hazardous decomposition products:
Stable under the regular conditions of use.
Inadequate ventilation during handling.
None.
11 - TOXICOLOGICAL INFORMATION.
Inhalation
Inhalation of dust or aerosols coming from the incorrect manipulation can induce sensitivity and/or
allergic reactions to sensitive persons.
Skin contact
Extended contact with skin can induce a light irritation.
Other toxicity data
DL 50 (rat) > 2 g/kg of body weight, so the preparation is classified as non-toxic.
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MATERIAL SAFETY DATA SHEET
LYSOZYM
Date: 07/10/08
Ind.Rev.: 2
12 - ECOLOGICAL INFORMATION.
CL50 (fish) > 100 mg/L.
CE50 (Daphnia) > 100 mg/L.
CL50 (Alga) > 100 mg/L.
Classified as a non-pollutant product for the environment.
The preparation is easily biodegradable.
13 - DISPOSAL CONSIDERATIONS.
Waste disposal methods: No specific instruction. Check the local regulations.
14 - TRANSPORTATION INFORMATION.
UN N°:
Not applicable.
Road/rail/sea/air: Not applicable.
15 - REGULATORY INFORMATION.
Xn: Harmful.
R36/37/38: Irritating to eyes/respiratory system/skin.
R42/43: May cause sensitization by inhalation/skin contact.
S22: Do not breathe dust and aerosols.
16 - OTHER INFORMATION.
The information provided in this MSDS is considered, at the date of publication, as true and correct.
Nevertheless, the accuracy and the exhaustiveness of this information, as well as the regulations,
are provided without warranty. Because Laffort does not control the conditions of use of the
products it remains the responsibility of users to determine the best use for these products.
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