Will lysozyme treatment affect the color of red wine?
When lysozyme is added to red must, it binds with tannins and polyphenols and typically results in a decrease in color. The significance of the color decrease depends on the initial anthocyanin content of the wine. In general using 100-200 ppm should not cause a decrease in color. In one study, Oregon Pinot Noir treated with 500 ppm showed a color change but the difference was not visually detectable. In another case with Pinot Noir, visual color loss occurred at 50 ppm. Expect any decrease in color to occur in the first few days of treatment. Bench top trials are critical. When lysozyme is added post-MLF for microbial stability during barrel aging, the effects on color are positive when compared to SO2. Lysozyme will not bleach color like SO2. French Pinot Noir treated with 150 ppm of lysozyme showed 15% more color than the same wine treated with 25 ppm of SO2 after 160 days. It is important to remember, however, that lysozyme is not effective against yeast (including Brettanomyces) o
