LYSOVIN

In the wine industry, LYSOVIN  is used to prevent spoilage through the growth of lactic acid bacteria such as: (e.g., Lactobacillus  spp., Pediococcus spp., Oenococcus oeniPediococcus damnosusPediococcus parvulumLeuconostoc mesenteroides spp.), which are associated with sluggish/stuck fermentation, increases in volatile acids and the production of undesirable compounds such as biogenic amines, most notably histamine. Bioseutica’s LYSOVIN can also control the onset of malolactic fermentation (MLF) and can contribute to the microbiological stability of wines, once alcoholic fermentation and/or MLF are completed. The benefits of LYSOVIN during winemaking consist of a reduction in the risk of increasing volatile acids and an increase in the levels of biogenic amines. The use of LYSOVIN during different stages of winemaking (a preventive use in musts prior to settling and the beginning of alcoholic fermentation as well as during the stabilisation and conservation processes, especially when the health status of the grapes favours endogenous bacterial development) allows to maintain low histamine levels in wine and to delay the growth of several strains of Oenococcus oeni when MLF is completed.

 

LYSOVIN in wine

LYSOVIN is a natural and flexible ingredient that allows winemakers to achieve different quality-enhancing objectives, depending on the dosage and the timing of its addition. In 1995, following tests approved by both the Italian and French authorities, Bioseutica obtained the final permission from the TTB (Alcohol and Tobacco Tax and Trade Bureau) of the United States to utilize LYSOVIN in winemaking. Bioseutica’s efforts also led to the filing of an international patent claiming, among other things, that the use of different types of LYSOVIN salts prevents bacterial contamination of wine and allows to reduce of sulphites in winemaking.

LYSOVIN Sensory Advantages

LYSOVIN Is not only effective as a cure but also as a preventative during the winemaking process.

  • Allows to reduce or delay the use of SO2 in wine
  • Controls wine spoilage
  • Prevent Growth of LAB in Must and Juice
  • Optimize desirable MLF levels
  • Delay MLF/Post-MLF Stabilization
  • Inhibit MLF when Blending Partial and Complete MLF Wines
  • Help manage Stuck and Sluggish Fermentation
  • Prevents the production of acetic acid
  • Prevents production of biogenic amines 
  • Controls the production of compounds causing organoleptic defects
  • Preserves the intensity of the colour
  • Improves the stability, texture, aroma and shelf life of wine
  • Preserves the wine yeast

Regulatory Status

  • Certified GRAS by the FDA
  • Certified Kosher
  • Accepted Whole Foods ingredient
  • Classified as food by JEFCA-Joint FAO/WHO Expert Committee on Food Additives
  • Selling Unit: Kilograms(kg)

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