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A naturally occurring in saliva, tears, nasal and intestinal mucous membranes as well as in the blood plasma enzyme (also Muramidase or Mucopeptid-Glucohydrolase), which against certain bacteria or. microorganisms works by breaking down their 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 white and at the winemaking such as the maceration used by red wines. This avoids the proliferation of certain unwanted bacteria. The activity of yeasts (which are immune to lysozyme) is not affected. This can be the malolactic fermentation avoided at all or deliberately interrupted at a specific time to a desired one acidity to reach the wine.

Likewise, lysozyme as an anti-oxidant (antioxidant) as a replacement or supplement to sulfur dioxide used. In contrast to this it is especially with must or wines with high PH value effective. It allows an extension of the mash fermentation period, often without the addition of sulfur dioxide. At least this can significantly reduce the amount of sulfur dioxide needed to stabilize wines. Across from Acetobacter (Acetic acid bacteria) but lysozyme has no effect, since these bacteria have a protective membrane over the cell walls. Lysozyme is one of the oenological enzymes, Lysozyme-containing preparations count from an amount of 0.25 mg / l proteins in wine to be declared allergens,

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