Lysozyme is the “silver bullet” necessary for preventing malolactic fermentations in aromatic white wines. This article discusses how to prepare and use Lysozyme.
Adding Nitrogen To Fermentations
Yeast requires nitrogen for fermentation. If there is not enough, yeast cells are stressed and produce excess H2S—something that gives fermentations an off-odor. If you want to avoid problems, you must be prepared by adding nitrogen to fermentations.
You don’t need to follow these directions to get a ferment to work, but you will be more likely to get a ferment that produces better wine flavors and minimal H2S if your give the yeast a proper start in life.
Using sulfite (SO2) to protect wine
Grape must and wines are protected from microbial action and oxidation by adequate levels of sulfur dioxide (SO2). The required amount of sulfite solution depends on the pH of your wine.