AEB Lysocid 500g
Item No. 1071
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LYSOCID W Antibacterial aid for musts and wines based on Lysozyme Lysozyme, which is described as an enzyme that is isolated from the whites of eggs, has the ability to lyse, or cause dissolution of, the cell walls of gram-positive bacteria such as Oenococcus, Pediococcus and Lactobacillus. In stuck
Price $130
Per Each
Excl. Tax
Each
Description
LYSOCID W
Antibacterial aid for musts and wines based on Lysozyme
Lysozyme, which is described as an enzyme that is isolated from the whites of eggs, has the ability to lyse, or cause dissolution of, the cell walls of gram-positive bacteria such as Oenococcus, Pediococcus and Lactobacillus. In stuck fermentations, the immediate addition of Lysocid W prevents an increase in the volatile acidity caused by the action of bacteria towards sugars.
DOCUMENTATION
Product Data Sheet
Antibacterial aid for musts and wines based on Lysozyme
Lysozyme, which is described as an enzyme that is isolated from the whites of eggs, has the ability to lyse, or cause dissolution of, the cell walls of gram-positive bacteria such as Oenococcus, Pediococcus and Lactobacillus. In stuck fermentations, the immediate addition of Lysocid W prevents an increase in the volatile acidity caused by the action of bacteria towards sugars.
DOCUMENTATION
Product Data Sheet
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AEB Lysocid 500g
Item No. 1071
LYSOCID W Antibacterial aid for musts and wines based on Lysozyme Lysozyme, which is described as an enzyme that is isolated from the whites of eggs, has the ability to lyse, or cause dissolution of, the cell walls of gram-positive bacteria such as Oenococcus, Pediococcus and Lactobacillus. In stuck
Price $130
Per Each
Excl. Tax
Each
Description
LYSOCID W
Antibacterial aid for musts and wines based on Lysozyme
Lysozyme, which is described as an enzyme that is isolated from the whites of eggs, has the ability to lyse, or cause dissolution of, the cell walls of gram-positive bacteria such as Oenococcus, Pediococcus and Lactobacillus. In stuck fermentations, the immediate addition of Lysocid W prevents an increase in the volatile acidity caused by the action of bacteria towards sugars.
DOCUMENTATION
Product Data Sheet
Antibacterial aid for musts and wines based on Lysozyme
Lysozyme, which is described as an enzyme that is isolated from the whites of eggs, has the ability to lyse, or cause dissolution of, the cell walls of gram-positive bacteria such as Oenococcus, Pediococcus and Lactobacillus. In stuck fermentations, the immediate addition of Lysocid W prevents an increase in the volatile acidity caused by the action of bacteria towards sugars.
DOCUMENTATION
Product Data Sheet