Whey can be used in biological vinery. Therefor the storage stability is a big issue. In this work, the main enzyme for the antifungal effect - the lactoperoxidase- was analyzed during several weeks. The total value of lactoperoxidase changes seasonal, but the behavior of the other parameters, like pH-value and he aerobic, mesophilic total viable count had similar trends. A five minute pasteurization at 65 grade C showed the best effect on the lactoperoxidase activity, the activity even increased by 30-40 percent. Additional treatment with potassium thiocyanate had just a very low effect and cannot be recommended for further studies. Additional to the laboratory research, vines were sprinkled with whey during a whole growing period once a week. The effect of the spray experiments was detected by comparing the treated vine leaves and grapes with none treated or different treated ones. Overall the vines with had been sprinkled showed a resistance against botrytis whereas the other vines did not show that.