There is general agreement that white juice should be fermented at cool temperatures, taking several weeks to complete the process rather than the several days common with red must. Keeping white ferments cool is particularly applicable for the aromatic style. The cooler ferments can yield better varietal fruit flavor.
Lysozyme is the “silver bullet” necessary for preventing malolactic fermentations in aromatic white wines. This article discusses how to prepare and use Lysozyme.