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?