Will lysozyme affect the sensory characteristics of wine?
In most cases, lysozyme does not add a sensory characteristic to either white or red wines. Lysozyme is a protein and can have some fining activity, especially in reds. Several years of research conducted by Dr. Mark Daeschel of Oregon State University found only one case (a very tannic Zinfandel treated with 500 ppm of lysozyme) where an industry panel identified a difference in treatments. The treated wine exhibited softer tannins than the control.
