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Development of lysozyme-combined antibacterial system to reduce sulfur dioxide and to stabilize Italian Riesling ice wine during aging process
For the purpose of SO(2) reduction and stabilizing ice wine, a new antibacterial technique was developed and verified in order to reduce the content of sulfur dioxide (SO(2)) and simultaneously maintain protein stability during ice wine aging process. Hazardous bacterial strain (lactic acid bacteria...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley & Sons, Ltd
2015
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4576969/ https://www.ncbi.nlm.nih.gov/pubmed/26405531 http://dx.doi.org/10.1002/fsn3.238 |