For more information on Lysozyme check out data at Scott Labs
(www.scottlab.com) or at Fordras

Q: Lysozyme is a protein. Will it affect protein stability?
Yes. Commercial protein stability tests involving acid precipitation
indicate that lysozyme treated wines may need more bentonite than
wines without lysozyme treatment. This is not, however, always the
case. To know for certain how much bentonite is needed, it is critical
that standard heat stability tests be performed.

Q: Which fining agents react with lysozyme?
Carbon, silica sol, oak chips, and tannin will bind and precipitate
lysozyme with a resulting decrease in activity. Bentonite will bind
with and inactivate lysozyme.


Q: Which fining agents do not react with lysozyme?
Gelatin, potassium caseinate and pectinase do not affect lysozyme
activity. In fact, pectinase treatment will help maintain lysozyme
activity by breaking-down phenolic compounds that can bind lysozyme.

More FAQ's available at:

http://www.scottlaboratories.com/inf...n.asp#lysozyme