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Lysozyme To Control Lactic Acid Bacteria During Alcoholic Fermentation

Oct 2002 Issue of Wine Business Monthly
Lysozyme is a protein derived from egg whites, with a lytic activity towards Gram-positive bacteria. Its potential use for different applications in wine, juice and musts has been explored during the last decade.Until recently, the use of lysozyme was mostly recommended to delay or block malolactic fermentation, prevent unwanted bacterial growth during storage or ageing, and inhibit further bacterial spoilage in the case of stuck or sluggish fermentation.However, a new study conducted by Chr. Ha...
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