Lysozyme Hydrochloride

Synonym(s): Lysoyme 
CAS Number: 9066-59-5 
E Number: 1105 
INS Number: 1105

International Organisations 

Codex Alimentarius 

-Approved for use in winemaking by CXS 192-115, General Standard for Food Additives Food Category (GFSA Online) 14.2.3 Grape wines Functional Class (GFSA Online) Preservative Additive Recommended Usage (GFSA Online) 500 mg/kg 

International Organisation of Vine and Wine (OIV) 

-Food Category Wine (grape) Functional Class Preservative Lysozyme : additive Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Maximum use level 0.5 g/L 

FIVS 

Classification Category 4 – Not naturally occurring in grapes and treatment residual in wine Recommended Usage Please refer to the Joint FAO/WHO Expert Committee on Food Additives’ (JECFA) “acceptable daily intake” (ADI) for recommended usage.

As outlined in Section 3.2 of the Preamble of the CODEX Alimentarius General Standard for Food Additives, LYSOZYME HYDROCHLORIDE is used: 

To provide aids in the manufacture, processing, preparation, treatment, packing, transport or storage of food, provided that the additive is not used to disguise the effects of the use of faulty raw materials or of undesirable (including unhygienic) practices or techniques during the course of any of these activities. 

As outlined in the OIV’s International Code of Oenological Practices, Lysozyme Hydrochloride is used: 

To inhibit bacterial growth and can be used in musts and wine. Doses are limited in level. 

Usage in Winemaking: 

Lysozyme is a protein derived from egg whites, with a lytic activity toward Gram-positive bacteria. Its potential use for different applications in wine, juice and musts. The use of lysozyme was mostly recommended to delay or block malolactic fermentation, prevent unwanted bacterial growth during storage or ageing, and inhibit further bacterial spoilage in the case of stuck or sluggish fermentation and inhibit the growth of lactic acid bacteria in starters for second fermentation of sparkling wines.

See FIVS technical papers for more information - click here.