This method permits the quantification of lysozyme (mg of protein /L) present in white and red wines, independently of enzymatic activity (which might be compromised by partial denaturating or by complexing and co-precipitation phenomena) of the matrix.
High-performance liquid chromatography (HPLC) offers an analytical approach based on steric, polar or absorption interaction between the stationary phase and the analyte and, as a result, not associated with the actual enzymatic activity of the protein.

the analysis is performed by high-performance liquid chromatography (HPLC) associating a spectrophotometric detector and a spectrofluorimetric detector.
the unknown content of the wine sample is calculated in relation to the surface of the chromatographic peak using the external calibration method.

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