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Bactozym SG: Enzymatic Mixture For Controlling Malolactic Fermentation

BACTOZYM SG is an enzymatic mixture extracted from egg albumin using a chromatography process to obtain a highly active and stable lysozyme. It is classified as GRAS and works by breaking cell walls of gram-positive bacteria like lactic acid bacteria to inhibit malolactic fermentation in winemaking. It is used in winemaking to control bacterial growth and avoid malolactic fermentation in white wines or delay it in red wines, working without excessive sulfur dioxide.

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86 views1 page

Bactozym SG: Enzymatic Mixture For Controlling Malolactic Fermentation

BACTOZYM SG is an enzymatic mixture extracted from egg albumin using a chromatography process to obtain a highly active and stable lysozyme. It is classified as GRAS and works by breaking cell walls of gram-positive bacteria like lactic acid bacteria to inhibit malolactic fermentation in winemaking. It is used in winemaking to control bacterial growth and avoid malolactic fermentation in white wines or delay it in red wines, working without excessive sulfur dioxide.

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BACTOZYM SG

ENZYMATIC MIXTURE FOR CONTROLLING MALOLACTIC FERMENTATION



COMPOSITION
Highly active purified lysozyme obtained from egg albumin. BACTOZYM SG is a microgranulated product that allows instant
solubilization.

CHARACTERISTICS
BACTOZYM SG is a lysozyme mixture extracted from egg albumin using a chromatograph process without solvents,
this makes it possible to obtain a highly active and stable mixture, and to ensure that the product is particularly pure as
required for use in winemaking.

The lytic action works on Gram positive bacteria where the cell membrane is composed of glucosamine and muramic
acid, the n-acetyl muramidase action intervenes breaking the glycoside bond between the acid of these two molecules,
thus provoking lysis of the cell and consequent bacterial inactivation (bacteriolysis). Therefore BACTOZYM SG is used
to inhibit the growth of lactic bacteria such as OEnococcus, Lactobacillus, Pediococcus; however it is ineffective against
acetic bacteria (Gram negative).

BACTOZYM SG is a food additive classified as GRAS (Generally Recognized as Safe); and thus is completely
harmless for humans (the lysosome is also found in tears and saliva); it also does not interfere with the multiplication and
fermentation action of yeast.

APPLICATIONS
When making white and red wines, various situations may occur which require controlling the bacterial charge without
using excessive doses of sulfur dioxide. Therefore BACTOZYM SG is used in all situations where you want to avoid
malolactic fermentation and the intervention of bacteria in general: which typically occurs in the fermentation, processing
and storage of many white wines; but also in making red wines, it may be interesting to delay malolactic fermentation to
lengthen the structuring phase, for example using microxygenization at the same time.

BACTOZYM SG is especially useful in all cases where lactic bacteria can act before alcoholic fermentation: hot
climates, elevated must pH and winemaking by carbon maceration. BACTOZYM SG is also recommended for bacteria lysis after
malolactic fermentation in order to give wine interesting sensory characteristics.
In bottling wines with structure with residual malic acid, you may consider a combination of BACTOZYM SG with less
severe microfiltering system to obtain microbiological stability also in terms of bacteria.

BACTOZYM SG can be proposed when you want to work without lactic bacteria: for processing sparkling wines and for
preparing a non-contaminating yeast starter. BACTOZYM SG is also of particular interest if fermentation stops, thus avoiding lactic
acidness without having to intervene with filtering or heavy use of sulfur dioxide, an element that limits a subsequent resumption of
the fermentation.

BACTOZYM SG must be used in compliance with statutory laws.

USES
Dissolve BACTOZYM SG in room temperature water in a 1:10 ratio and let it sit for 40-45 minutes, add it to the wine to be treated,
mix accurately trying not to make foam; in the following 2-3 days do not effect any filtering or clarifying treatments, or use tannin or
bentonite. Check the protein stability before bottling.

DOSES
25-50 g/hL to produce lactic bacteria inhibition for around 3-6 months (500 mg/L maximum legal quantity)
10-25 g/hL to delay or control the intensity of malolactic fermentation and avoid lactic acidness.
The possible surcollage action that high doses of BACTOZYM SG may produce on the product must be considered when treating
white wines: the lysozyme, like all enzymes is a protein.

Given its reactivity with polyphenols, it is advisable to increase the doses by 50% with red wines.

PACKAGING
0.5 Kg bags

STORAGE
Store in a cool dry place, protected from light. Reseal opened packages carefully.

HAZARD
Based on Italian Ministerial Decree dated 28/01/1992 the product is classified: Xn-Harmful
TECHNICAL SHEET DATED 24/01/2011

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