Use of lysozyme for the prevention and treatment of heterolactic fermentation in the biological aging of sherry wines

Food Control

Volumn 21, Issue 11, 2010, Pages 1442-1447

  Lasanta, Cristina ^a   Roldán, Ana ^a   Caro, Ildefonso ^a   Pérez, Luis ^a   Palacios, Víctor ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Heterolactic fermentation; Lysozyme; Wine

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 77954624951     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.03.013     Document Type: Article

References (23)

1. Amati A., Chinnici F., Piva A. Il lisozima in enologia per il controllo della fermentazione malolattica. Industrie delle Bevande 1994, 23:215-221.
2. Botella M.A., Valpuesta V., Pérez L., Domecq B. Amino acid content of fino and oloroso sherry wines. American Journal of Enology and Viticulture 1990, 41:12-15.
3. Fregoni M., Iacono F., Zamboni M. Influence du Botrytis cinerea sur les caracteristiques physico-chimiques du raisin. Bulletin de I'OIV 1986, 996-1013.
4. Gao Y.C., Zhang G., Krentz S., Darius S., Power J., Lagarde G. Inhibition of spoilage lactic acid bacteria by lysozyme during wine alcoholic fermentation. Australian Journal of Grape and Wine Research 2002, 8:76-83.
5. Garcia-Maiquez E. Les levures de voile dans l'elaboration des vins de Xérès 1988, OIV, Paris, (pp. 341-371).
6. Gerbaux V. Le lysozyme: Un nouvel additif ecologique. Vitis 1996, 208:54-58.
7. Gerbaux V., Villa A., Monamy C., Bertrand A. Use of lysozyme to inhibit malolactic fermentation and to stabilize wine after malolactic fermentation. American Journal of Enology and Viticulture 1997, 48(1):49-54.
8. Green J., Daeschel M.A. The effects of wine components on the activity of lysozyme in a model wine system. American Journal of Enology and Viticulture 1994, 45:355.
9. Green, J. (1995). The use of lysozyme in winemaking: The interaction of lysozyme with wine and efficacy in preventing malolactic fermentation in Oregon Pinot noir and Chardonnay. M.S. Thesis, Oregon State University.
10. Lee Y.C., Yang D. Determination of lysozyme activities in a microplate format. Analytical Biochemistry 2002, 310(2):223-224.
11. Losso J.N., Nakai S., Charter E.A. Natural food antimicrobial systems 2000, 185. CRC Press, Inc, New York. A.S. Naidu (Ed.).
12. Martínez, P. (1995). Doctoral Thesis. University of Sevilla, Spain.
13. Martínez P., Codón A.C., Pérez L., Benítez T. Physiological and molecular characterization of flor yeast: Polymorphism of flor yeast populations. Yeast 1995, 11:1399-1411.
14. Martinez de la Ossa E., Pérez L., Caro I. Variation of the major volatiles through aging of sherry. American Journal of Enology and Viticulture 1987, 38:293-297.
15. Moreno-Arrivas M.V., Polo M.C. Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines. Food Microbiology 2008, 25:875-881.
16. OIV (1990). Recveil des Mèthodes Internationales d'Analyse des Vins et des Moûts. París: Office International de la Vigne et du Vin.
17. Pérez L., Ramirez J., Navarrete J.L., Flores V. Formation y evolución de los ácidos orgánicos en los vinos de jerez 1982, Rumasa, Madrid.
18. Pérez L., Varcárcel M.J., González P., Domecq B. Influence of Botrytis infection of grapes on the biological aging process of fino Sherry. American Journal of Enology and Viticulture 1991, 42(1):58-62.
19. Pilatte E., Nygaard M., Gao Y.C., Krentz S., Power J., Lagarde G. Etude de l'effet du lysozyme sur defférentes souches d'Oenococcus oeni. Applications dans la gestion de la fermentation malolactique. Revue Française d'Oenologie 2000, 185:26-29.
20. Pineau J. Modification de la composition du raisin par attaque du Botrytis cinerea. Revue Francaise d'Oenologie 1987, 108:7-20.
21. Suárez J.A., Agudelo J. Characterization of yeast and lactic acid bacterial species in Ropa wines. Zeitschrift Fur Lebensmittel - Untersuchung Und - Forschung 1993, 196:152-154.
22. Suárez J.A., Callejo M.J., Colomo B. Lactic acid production in Sherry-type wines from the Rueda Apellation of Origin Region. Bulletin de I'OIV 1994, 755/756:15-24.
23. Usseglio-Tomasset L. Properties and use of sulphur dioxide. Food Additives and Contaminants 1992, 9(5):399-404.