Use of lysozyme to inhibit malolactic fermentation and to stabilize wine after malolactic fermentation

American Journal of Enology and Viticulture

Volumn 48, Issue 1, 1997, Pages 49-54

  Gerbaux, V ^a   Villa, A ^b   Monamy, C ^c   Bertrand, A ^d  

^a Inst Tech de la Vigne et du Vin   (France)

^b Fordras S A   (Switzerland)

^c Bur Interprofessionnel Vins B   (France)

^d UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

acetic acid; biogenic amines; lactic acid bacteria; lysozyme; malolactic fermentation

Indexed keywords

EID: 0030903575     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (17)

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