Antibacterial agent isolated from egg whites that degrades the polysaccharide found in the cell walls of many gram positive bacteria such as enococcus, pediococcus and lactobacillus. It can also enhance the effectiveness of sulfur dioxide additions to achieve microbial stability in red & white wine.
- Prevents the growth of lactic acid bacteria that can inhibit primary fermentation.
- Delays or prevents malolactic fermentation (MLF) at the juice stage.
- Inhibits the production of VA from the lactic acid bacteria when added prior to reinoculating a stuck or slow fermentation.
- Inhibits MLF onset in a wine which has only partially completed MLF prior to bottling.
Application: Can be used at any stage during the vinification process.
Packaging: 1 kg, 5 kg