Lysovin is a powdered lysozyme that needs to be properly rehydrated.
Lysozyme is a naturally occurring enzyme which can be used in wine to control lactic acid bacteria (LAB) including Oenococcus spp., Pediococcus spp. and Lactobacillus spp. Oenococcus is favorably associated with malolactic fermentation (MLF) but can also produce volatile acidity (VA) under certain conditions. Pediococcus and Lactobacillus are usually considered spoilage organisms. Lysozyme is a natural product isolated from egg whites and has been used for many years as a biopreservative in the processing and storage of hard cheese. The enzymatic activity of lysozyme can degrade the cell walls of gram-positive bacteria (including LAB) but not gram-negative bacteria (Acetobacter) or yeast. Lysozyme’s effectiveness depends on the type of bacteria and the number of cells present.