Lysozyme has an important role in immune systems of many organisms, amongst them, the human being, protecting them from infections.

Lysozyme AMG deactivates proliferation of a broad variety of positive Gram bacteria, degrading the layer of Peptidoglycan effectively from the cellular wall.

Wine producers use Lysozyme AMG in order to prevent the development of lactic bacteria which alter wine, control the malolactic fermentation (MF) and stabilize wine after the alcoholic fermentation and/or FM.

Its use is flexible, which allows wine producers to achieve different goals, according to the dosage and stage it is added to the grape juice or wine.