Abstract
Lysozyme was evaluated for its ability to reduce the lactic bacteria flora in musts and in wines after completion of the malolactic conversion. An addition of 500 mg lysozyme per liter of grape must inhibited malolactic fermentation, while the addition of 250 mg/L to red wines, after malolactic fermentation, promoted microbiological stabilization. Control lots (without lysozyme) had higher bacterial populations. In the wines to which lysozyme was added, there was no increase in the content of acetic acid and biogenic amines during a period of six months at 18°C. Control lots after fermentation and processing had volatile acidity levels 20% higher and a cumulative value for histamine, tyramine, and putrescine four times higher.
- Received August 1995.
- Copyright 1997 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.