Lactolyse is an enzymatic preparation of the enzyme Lysozyme, extracted from egg whites.

It is active against gram positive bacteria and permits the use of lower levels of sulphur dioxide.

There are two main uses in red wine :

• In a stuck fermentation, Lactolyse can inhibit the development of lactic acid bacteria, thus assisting a successful yeast reinoculation.
• Lactolyse can be used as a preventative treatment, enabling wines to be produced with lower levels of volatile acidity.

The inhibitory action of Lysozyme is considerably reduced by the action of polyphenols after 15 to 20 days, thus permitting inoculation with Inoflore R for the malo-lactic fermentation.