Leuconostoc oenos is the main microorganism responsible for malolactic fermentation of wine; this is commonly controlled by means of sulphite. Trials were conducted to assess the possibility of use of lysozyme for control of L. oenos in wine. 3 strains of L. oenos (L230, L239 and L294) were exposed to lysozyme concn. up to 100 mug/ml, and growth was evaluated. The results showed considerable differences in lysozyme resistance; strain L230 showed high resistance, whereas strain L294 was inhibited by relatively low lysozyme concn. (10-25 mug/ml). Strain L239 showed intermediate resistance. The feasibility of use of lysozyme for control of malolactic fermentation of wines therefore depends on the lysozyme resistance of the L. oenos strains in individual wineries.
