USE OF LYSOZYME TO INHIBIT MALOLACTIC FERMENTATION AND TO STABILIZE WINE AFTER MALOLACTIC FERMENTATION

Lysozyme was evaluated for its ability to reduce the lactic bacteria f lora in musts and in wines after completion of the malolactic conversi on. An addition of 500 mg lysozyme per liter of grape must inhibited m alolactic fermentation, while the addition of 250 mg/L to red wines, a fter malolactic fermentation, promoted microbiological stabilization. Control lots (without lysozyme) had higher bacterial populations. In t he wines to which lysozyme was added, there was no increase in the con tent of acetic acid and biogenic amines during a period of six months at 18 degrees C. Control lots after fermentation and processing had vo latile acidity levels 20% higher and a cumulative value for histamine, tyramine, and putrescine four times higher.