Evaluation of lysozyme to control vinification process and histamine production in Rioja wines.

  title={Evaluation of lysozyme to control vinification process and histamine production in Rioja wines.},
  author={Lopez Isabel and Pilar Santamar{\'i}a and Carmen Tenorio and Patrocinio Garijo and A R Guti{\'e}rrez and Rosa D. L{\'o}pez},
  journal={Journal of microbiology and biotechnology},
  volume={19 9},
Lysozyme and the reduction of metabisulfite addition to red wine were evaluated during a winemaking process and after malolactic fermentation (MLF). Treatment, with lysozyme, of the must from Tempranillo grapes and at the end of alcoholic fermentation (AF) caused the 100% implantation of the inoculated bacterial strain and shortened the duration of MLF by 7 days. At the end of the MLF, wines treated with lysozyme showed lower volatile acidity, color intensity, and biogenic amine content. The… CONTINUE READING
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