How long does lysozyme remain in wine?
The amount of residual lysozyme activity depends on the type of wine, when the lysozyme was added, bacterial population, and the addition rate. The main contributors to loss of activity are polyphenols. Consequently, red wines retain less lysozyme than white wines. Research on Chardonnay in Europe showed that after 2 months only 16% of the activity remained when lysozyme was added to the must compared to 55-60% when it was added post-alcoholic fermentation. The same study in Pinot Noir showed no residual lysozyme with must addition and 15-30% residual lysozyme activity when added after alcoholic fermentation.
