"LG1111" > wrote in message
...
> For whatever it's worth, I've had reasonably good luck with lysozyme.
Usually
> I get an immediate precipitate and I know that, at the very least,
"something"
> is happening. About 2 months ago I began a batch of voignier in a cool 55
> degree cellar. I treated it immediately with lysozyme. Last night, after
the
> primary fermentation was completed, I racked and, just for the hell of it,
I
> re-treated with lysozyme (for exactly the reasons that you've stated).
But
> this time, I got absolutely no precipitate, so maybe the initial treatment
> actually worked.
>
> Lee

Lee and All,
Lysozyme is a protein and like other proteins (egg white, gelatin, etc) it
reacts with phenols and precipitates. I suspect your first addition drooped
out what little tannin there was in the wine. There wasn't much tannin
left, so the second addition didn't cause a significant precipitate.
Lum
Del Mar, California, USA