Thanks for the advice. I will try the silica gel. The reason for
adding lysozyme was actually to prevent the MLB to start "chewing" on
the relatively large amounts of citric acid in the wine.
I also noticed that the tannin addition did cause some "solid"
materials to form (or aggregate), but there is still plenty of the
fine, very slow setling lysozyme material left.
(pp) wrote in message m>...
> (K.J.Kristiansen) wrote in message . com>...
> > I made a ML-fermentation on a 100 L batch of wine. After completion I
> > added lysozyme (and som sulphite) to stabilize the wine. Before
> > ML-fermentation the wine had already gone through one racking, but
> > with enough yeast materials left for the ML-fermentation.
> >
> > Now however the wine is very difficult to clear/fine. The lysozyme
> > seems to float like a protein haze in the wine and do not settle (or
> > settle very slowly). Have any of you experienced this before and know
> > what to do? Some tannin is added, but with no apparent effect. Also
> > some test gelatine was added with no effect.
> >
> > Any suggestions?
>
> Well, as lysozyme is a protein, gelatin will only make the situation
> worse. I would try silica gel as Clyde suggested.
>
> Alastair, a reason for adding lysozyme to ML-fermented wine is if you
> want only partial ML - either to stop active ML or to blend ML wine
> with non-ML wine. I'm in the second situation right now with a Gewurz,
> I've actually got a stuck ML in 1 batch.
>
> I've experienced something similar (fining issues) with a Zin juice. I
> don't remember now why I decided to add lysozyme to it, but I did. The
> wine seemed clear and there was not much sediment but it tasted a bit
> gritty. Then when I racked it 2 months after, I added some oak chips
> and grape skin extract for colour and in about 1/2 hr there was a HUGE
> level of sediment on the bottom, which I suspect is the lysozyme,
> pulled out by either the oak or the tannin in the extract.
>
> Pp
> Vancouver, BC, Canada