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

Journal of Microbiology and Biotechnology

Volumn 19, Issue 9, 2009, Pages 1005-1012

  López, Isabel ^a   Santamaría, Pilar ^a   Tenorio, Carmen ^a   Garijo, Patrocinio ^a   Gutiérrez, Ana Rosa ^b   López, Rosa ^a  

^a Ctra Burgos Km 6   (Spain)

^b UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Histamine; Lactic acid bacteria; Lysozyme; Malolactic fermentation; Wine

Indexed keywords

ALCOHOL; HISTAMINE; LACTIC ACID; LYSOZYME; MALIC ACID;

ACIDIFICATION; AMINO ACID COMPOSITION; ARTICLE; BACTERIAL COUNT; BACTERIAL STRAIN; FERMENTATION; INOCULATION; NONHUMAN; OENOCOCCUS OENI; VINICULTURE; VOLATILIZATION;

FERMENTATION; HISTAMINE; KINETICS; LACTIC ACID; MURAMIDASE; OENOCOCCUS; SPAIN; VITIS; WINE;

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI; VITACEAE;

EID: 70849121840     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.0811.602     Document Type: Article

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