To prevent late blowing in cheese, look no further than our biopreservative, Delvo®Zyme. Lysozyme, the active component in Delvo®Zyme, is proven to inhibit unwanted Clostridia species in cheese. It prevents also unwanted growth of lactic acid bacteria during wine processing with no effect on other ingredients or overall taste.

Available in both liquid and powder formats, Delvo®Zyme halts gram positive lactic acid bacteria and helps keep your wine and cheese free of volatile acidity and unpleasant gases and aftertaste.

The bright science behind it lies in the humble hen egg – and in particular, lysozyme - which we found is extremely effective against gram-positive bacteria such as lactic acid bacteria that can cause spoilage in the wine fermentation process (or inhibits Clostridia species causing late blowing defects in naturally ripened cheeses).

Delvo®Zyme is declared safe by independent food safety authorities, including the European Food Safety Authority.

Delvo®Zyme - Protection you can trust.

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