| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6289098 | Food Microbiology | 2012 | 8 Pages |
Abstract
⺠Lysozyme does not affect to the flor yeast in fermentative or biofilm stage. ⺠Low doses of lysozyme affects to the flor yeast inoculated into submerged form. ⺠An adequate inoculation protocol is necessary to velum development. ⺠Proper technique of lysozyme addition is required to sherry wine. ⺠The inoculation protocol or enzyme addition technique determines the final result.
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Authors
Ana Roldán, Cristina Lasanta, Ildefonso Caro, VÃctor Palacios,