Replacement of sulfur dioxide by lysozyme and oenological tannins during fermentation: Influence on volatile composition of white wines

Journal of the Science of Food and Agriculture

Volumn 89, Issue 4, 2009, Pages 688-696

  Sonni, Francesca ^a   Bastante, Maria Jesus Cejudo ^b   Chinnici, Fabio ^a   Natali, Nadia ^a   Riponi, Claudio ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Alcoholic fermentation; Lysozyme; SO2; SO2 free wines; Volatile compounds; Wine

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 62449126029     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3503     Document Type: Article

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