Influence of lysozyme treatments on champagne base wine foaming properties

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 6, 2002, Pages 1420-1428

  Marchal, Richard ^a   Chaboche, D ^a   Douillard, R ^b   Jeandet, P ^a  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^b Centre de Recherche Agronomique   (France)

Author keywords

Bentonite; Champagne wine; Charcoal; Chardonnay; Foam; Lysozyme; Pinot noir; Proteins; Sparging procedure

Indexed keywords

BENTONITE; CHARCOAL; LYSOZYME; PROTEIN;

ARTICLE; ENZYME MECHANISM; FOAM; MOLECULAR STABILITY; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; WINE;

BENTONITE; CHEMISTRY, PHYSICAL; MURAMIDASE; PROTEINS; WINE;

EID: 0037070330     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010780a     Document Type: Article

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