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One that occurs naturally in saliva, tears, nasal and intestinal mucosa as well as in blood plasma enzyme (also Muramidase or Mucopeptide-Glucohydrolase), which against certain bacteria respectively. microorganisms works by breaking down the cell wall and destroying it. In the human body, it is important for the defense against bacterial infections. Lysozyme is also obtained artificially from egg protein and in the winemaking such as the maceration used by red wines. This prevents the growth of certain unwanted bacteria. The activity of yeasts (which are immune to lysozyme) is not affected. So that malolactic fermentation avoided at all or interrupted at a very specific point in time to achieve a desired one acidity to reach the wine.

Lysozyme is also used as an anti-oxidant (antioxidant) as a replacement or supplement to sulfur dioxide used. In contrast to this, it is particularly with must or wines with high PH value effective. It enables the maceration time to be extended, often without the addition of sulfur dioxide. At least the amount of sulfur dioxide required to stabilize wines can be reduced considerably. Across from Acetobacter (Acetic acid bacteria) but lysozyme has no effectiveness because these bacteria have a protective membrane over the cell walls. Lysozyme is one of the oenological enzymes, Preparations containing lysozyme count from an amount of 0.25 mg / l proteins in wine to those who have to be declared allergens,

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