Pp

I have used Lysozyme , but not extensively. I have used it in the Pinot
Noir I mentioned in another post as well as in Sauvignon Blanc. I will
most likely use it in a Viognier this year (a 2004 wine still in the
barrel) that I want to undergo only a partial malolactic fermentation.
To date, I have not had sediment in unusual amounts, nor have I had
problems with post Lysozyme fining and filtering.

Lysozyme does effect protein stability in white wines, and as you know
can precipitate lees in red wines. I have not yet seen anything about
why or how this happens chemically or physically. I imagine that data
is out there. I have not found it yet, and need to do more looking in
the literature. Typing "Lysozyme in Wine Making" into Google resulted
in 4230 hits. Much was source of same, but I imagine that somewhere in
these articles are important data. It this rain continues here in CA, I
may have a chance to read all of them!

Have you used Bentonite to deactivate and remove the Lysozyme after it
has done what you intended? Another thing that Scott Labs stresses is
the use of correct hydration procedures for maximum efficiency. They
do not discuss the effects of improper hydration other than to state
undissolved Lysozyme will not be as effective as when properly hydrated.
Here is their link to Lysozyme. Scott Labs' recommended rehydration
methodology is a pdf file within this article.

http://www.scottlaboratories.com/pro...ialcontrol.asp

Wine Maker Magazine had an article about Lysozyme a couple of years ago.
You may have already seen it, but if not here is a link:
http://winemakermag.com/feature/201.html

A colleague had flocking difficulties last year when he used it, and had
to filter more than he had hoped. He has been making wines for 35
years, and had not used it. I suggested he do so on this particular
wine. Now whenever I mention Lysozyme, he mutters a bit.

Sorry I could not be of more help.

Regards

Jerry