Effect of lysozyme on “flor” velum yeasts in the biological aging of sherry wines

► Lysozyme does not affect to the flor yeast in fermentative or biofilm stage. ► Low doses of lysozyme affects to the flor yeast inoculated into submerged form. ► An adequate inoculation protocol is necessary to velum development. ► Proper technique of lysozyme addition is required to sherry wine. ► The inoculation protocol or enzyme addition technique determines the final result.