Influence of Lysozyme Addition on Hydroxycinnamic Acids and Volatile Phenols during Wine Fermentation-Reference-Cited by-同舟云学术

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Influence of Lysozyme Addition on Hydroxycinnamic Acids and Volatile Phenols during Wine Fermentation

Published:2018-01-21 Issue:1 Volume:4 Page:5
ISSN:2311-5637
Container-title:Fermentation
language:en
Short-container-title:Fermentation

Author:

Sommer Stephan^ORCID,Wegmann-Herr Pascal,Wacker Michael,Fischer Ulrich

Publisher

MDPI AG

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

Link

http://www.mdpi.com/2311-5637/4/1/5/pdf

Reference38 articles.

1. Microbiological principles of acid degradation in wine;Radler,1966

2. Microbial spoilage and preservation of wine: Using weapons from nature’s own arsenal—A review;Toit;S. Afr. J. Enol. Vitic.,2000

3. Coei-1-lysozy: 2007: Lysozyme muramidase,2007

4. Gärstörung: Bakterienkontrolle durch lysozym;Weiand;Das Deutsch. Weinmag.,2004

5. Use of lysozyme to inhibit malolactic fermentation and to stabilize wine after malolactic fermentation;Gerbaux;Am. J. Enol. Vitic.,1997

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