I guess there are many ways to get to the same end result. I usually find the metric units to be easier to work with.
The dosage to inhibit malo is 50g/hL per Lallemand's website. Lysozyme is on page 18 of this doc - http://www.lallemandwine.com/IMG/pdf_Ca ... FtA4-2.pdf
There is also a liquid form that can be added directly to your wine, I have used this one. If you are not familiar using metric dosages:
100 gal. x 3.78 = 378L or 3.78hL
3.78hL x 50g/hL = 189 g of lysozyme
You will need to bentonite fine before bottling to clear out the lysozyme.
Have you considered putting part of the wine thru ML? I'm guessing you have several carboys and treating one different wouldn't be difficult. It would be interesting to taste the difference and possibly blend back with the others (of course you would want to lysozyme after ML prior to adding back to the blend). Of course, your acidity levels may be driving the no-ML decision. If you are avoiding the "popcorn butter" flavors of bad Chardonnay, try an ML bacteria low in diacetyl production. I should say that I have never made Viognier so if your experience is guiding you, stay the course. My thoughts come from Rose's where I tried both ways. ML wine was way better, rounder flavors and better mouthfeel.