Lysozyme as an aid in preventing stuck wine fermentations
To provide a possible alternative for the antimicrobial action of sulfur dioxide in winemaking, and address the issue of stuck fermentations, I studied the efficacy of chicken lysozyme (EC 3.2.1.17) as an antimicrobial in grape juice. Two different forms of lysozyme were used: native lysozyme (NL),...
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| Language: | en_US |
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2011
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| Online Access: | http://hdl.handle.net/1957/25938 |