Everything you need to know about lysozyme (E1105)

dans le vin

Discover lysozyme (E1105), a natural preservative used in wine to control bacteria and stabilise wines, without altering their quality.

Lysozyme, or E1105, is a natural enzyme used in oenology to preserve the natural acidity and liveliness of certain wines. It acts specifically on lactic acid bacteria to prevent the onset of malolactic fermentation, without affecting the yeasts needed for alcoholic fermentation. Here are five questions and answers to help you discover more about its properties and its uses in winemaking and elsewhere.

What is lysozyme?

Lysozyme is a protein, and more specifically an enzyme. It is naturally present in various living organisms. It is found in egg whites, for example.

Like sulphites, L-ascorbic acid, potassium sorbate and DMDC, lysozyme is a preservative. Within this family, lysozyme fulfils a very specific need in oenology: controlling malolactic fermentation.

What role does lysozyme play in wine?

For certain white and rosé wines, the winemaker may wish to preserve as much as possible of the wine’s fresh, acidic character. Controlling acidity is a key element in the quality of a wine.

To achieve this, lysozyme prevents malolactic fermentation, a process by which malic acid is transformed into lactic acid, which is rounder and less lively. Lysozyme prevents malolactic fermentation by acting directly on lactic acid bacteria.

How does this oenological product work in practice?

Lysozyme acts naturally on lactic acid bacteria, preventing them from growing and reproducing. Lysozyme has an immediate effect on the malolactic fermentation process, which can no longer be triggered, thus allowing the winemaker to preserve the wine’s fresh, lively profile.

When is lysozyme added during vinification?

Lysozyme is generally used after alcoholic fermentation, when the must has been transformed into wine. It is at this point that the winemaker may choose to prevent malolactic fermentation in order to preserve the wine’s lively flavour profile.

Lysozyme is always added in a precise dosage, to ensure its effectiveness while maintaining the organoleptic qualities of the wine.

Can this preservative be found elsewhere than in wines?

Apart from its use in oenology, lysozyme is present in a number of other sectors. For example, it is used in the cheese industry and in fermented drinks such as cider, to stabilise these products.

Its use even extends to other food and pharmaceutical sectors, where its natural antimicrobial properties are particularly sought-after for guaranteeing product quality and safety.

Lysozyme (E1105) is an invaluable aid to winemakers in preserving the fresh, lively profiles of certain wines, while respecting the wines’ natural balance.