Author Topic: Lysozyme  (Read 7817 times)

Offline carboy7

  • BeerSmith Apprentice Brewer
  • **
  • Posts: 9
  • be hoppy- brew
« on: December 13, 2003, 03:33:46 PM »
 ??? I got my newest edition of BYO mag. They have an article about the enzyme Lysozyme. Has anyone used it or know where to get it? I have never heard of it.

Offline BeerSmith

  • Brewer, Author, Patriot
  • BeerSmith Administrator
  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 5598
  • BeerSmith - take the guesswork out of brewing!
    • BeerSmith
Re: Lysozyme
« Reply #1 on: December 14, 2003, 12:55:33 AM »
I have not used it but it appears to be primarily a wine additive extracted from egg whites.

Here's a quote from Norther Brewer:


"When added at the rate of 1 gram/gallon, lysozyme will stop malolactic fermentation in wine. Some winemakers use half the normal dose instead of sulfite to kill naturally-occuring malolactic bacteria in red grape musts; if you later fine the wine with Bentonite, this will remove the lysozyme, and you can then add a cultured malolactic strain."

 For beer I believe it is used to help kill off lactic acid bacteria that could sour or spoil the beer.  It is basically an anti-bacterial additive as it attacks bacteria but is not harmful to yeast.

Get a free trial of BeerSmith 3 here