| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4559972 | Food Control | 2010 | 6 Pages |
Abstract
Lysozyme treatment has been used in the biological aging of wines to control the development of lactic acid bacteria (LAB) and to mitigate or prevent heterolactic fermentation. To assess this treatment, laboratory and industrial assays were carried out. A lysozyme dose of 6.25 g/h L was found to successfully control LAB populations in wines with high gluconic acid contents. Furthermore, when lysozyme is used in combination with flor velum yeast, volatile acidity content is reduced. Thus, the addition of lysozyme is effective in order to correct and prevent heterolactic fermentation in biological aging wines.
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Authors
Cristina Lasanta, Ana Roldán, Ildefonso Caro, Luis Pérez, Víctor Palacios,