{"product_id":"cellarsciencereg-killazyme-inhibits-lactic-acid-bacteria","title":"CellarScience® Killazyme | Inhibits Lactic Acid Bacteria","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tPrevent volatile acidity in fermentation before it happens\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAdd at first signs of a problematic ferment to help limit the production of volatile acidity\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAvoid a malolactic fermentation (MLF) in White Wines\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tUse as an insurance policy during barrel aging of Red Wines to reduce the risk of volatile acidity\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tCellarScience Killazyme is a lysozyme that is used to control and inhibit gram-positive lactic acid producing bacteria including Oenoccoccus, Pediococcus, and Lactobacillus.  This is a tool winemakers can use throughout the winemaking process to limit bacteria contamination and the production of volatile acidity. Killazyme does not affect gram-negative Acetic Acid bacteria nor yeast.  \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDon’t Use Killazyme If You Are Coinoculating Yeast and ML\u003c\/strong\u003e\u003cbr\u003e\r\n\tWhen performing a “secondary” malolactic fermentation (MLF) we want lactic acid Bacteria to convert the harsher malic acid into lactic acid. Mostly MLF fermentations are done sequentially with the sugar fermentation being completed first followed by the MLF fermentation second. If you are doing a co-inoculation of yeast and lactic acid bacteria during the primary ferment, do not use Killazyme.  \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUse Killazyme to Prevent Volatile Acidity in Fermentation\u003c\/strong\u003e\u003cbr\u003e\r\n\tKillazyme can be added at the start of fermentation to limit lactic acid bacteria before it happens. Under certain situations lactic acid can use sugar or citric acid which it converts into acetic acid and volatile acidity.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tKillazyme is effectively used at the start of fermentation when you know or suspect a slow to start fermentation. This might be a result of a cold soak or those ferments relying on native yeast. Once your yeast starts to rip, the potential action of lactic acid bacteria is greatly suppressed and the need for Killazyme is reduced.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tAt the back end of fermentation, slow, struggling fermentations caused by various reasons, such as temperature or high sugar, can cause bacteria to consume sugar and citric to produce acetic acid and volatile acidity. Additionally, if lactic acid bacteria fully converts the available malic acid the bacteria can pivot to sugar and citric product volatile acidity. In a problem ferment where the yeast are already struggling, volatile acidity acts as a double whammy suppressing yeast activity even further. If you suspect a problem finish, based on past experience or current conditions, Killazyme is a great tool to add at the start of fermentation\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUse Killazyme at First Signs of Problem Finish\u003c\/strong\u003e\u003cbr\u003e\r\n\tKillazyme can also be added at the first signs of a problematic ferment to help limit the production of volatile acidity. This reactive addition requires a heavier dosage than a preemptive addition as there is most likely volatile acidity already present.  \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUse Killazyme to Avoid MLF in White Wines\u003c\/strong\u003e\u003cbr\u003e\r\n\tWhen fresh, crisp white wines are desired, Killazyme can be added at the start of a white wine fermentation, or at any point in tank or barrel, to block lactic acid activity and prevent MLF. We still always recommend a sterile filtration for commercial whites before bottling to prevent a later MLF in the bottle. .  Killazyme is also great if you are going to be blending whites where one white went through and MLF and the other white did not.   \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eBarrel Storage Protection of Reds\u003c\/strong\u003e\u003cbr\u003e\r\n\tAfter MLF is complete and you storing wines in barrel Killazyme is a great insurance policy to reduce the risk of volatile acidity. \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cb\u003eUse:\u003c\/b\u003e\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t\u003cul\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\t\u003cstrong\u003eTo Delay Malolactic Fermentation:\u003c\/strong\u003e \u003cem\u003eRed Wine\u003c\/em\u003e - add to grapes at 100 - 200 ppm, or 0.38 - 0.76 grams per gallon. White Wine - Add to must at 200 - 300 ppm, or 0.76 - 1.14 grams per gallon.\u003c\/li\u003e\r\n\t\u003c\/ul\u003e\r\n\t\u003cul\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\t\u003cstrong\u003eTo Block Malolactic Fermentation:\u003c\/strong\u003e \u003cem\u003eWhite Wine\u003c\/em\u003e - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.\u003c\/li\u003e\r\n\t\u003c\/ul\u003e\r\n\t\u003cul\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\t\u003cstrong\u003eStabilizing Wine After MLF is Complete:\u003c\/strong\u003e Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon.\u003c\/li\u003e\r\n\t\u003c\/ul\u003e\r\n\t\u003cul\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\t\u003cstrong\u003eWhen Blending Partial and Complete MLF Wines:\u003c\/strong\u003e Add immediately after blending at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon, to reduce the risk of further malolactic fermentation (MLF). Within several days any lactic should expire.\u003c\/li\u003e\r\n\t\u003c\/ul\u003e\r\n\t\u003cul\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\t\u003cstrong\u003eFor Sluggish or Stuck Yeast Fermentation:\u003c\/strong\u003e \u003cem\u003eRed Wine\u003c\/em\u003e - Add at 150 - 400 ppm, or 0.57 - 1.52 grams per gallon. White Wine - add at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.\u003c\/li\u003e\r\n\t\u003c\/ul\u003e\r\n\t\u003cp\u003e\r\n\t\tYou can make a 10% solution of Killazyme in water (100 grams per liter of water). However, we find the easiest method is to add the desired dry weight of Killazyme in 5x its weight of warm (tepid) water. Mix for one minute, allow this mixture to stand for 45 minutes and add to must, juice or wine while mixing well. Allow 24 - 48 hours for reaction to complete.\u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"10 g","offer_id":51917608616225,"sku":"AD149A","price":7.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917608648993,"sku":"AD149B","price":299.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/59966.png?v=1760483765","url":"https:\/\/morebeer.mom\/products\/cellarsciencereg-killazyme-inhibits-lactic-acid-bacteria","provider":"MoreBeer!","version":"1.0","type":"link"}