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논문 기본 정보
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- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제19권 제9호
- 발행연도
- 2009.1
- 수록면
- 1,005 - 1,012 (8page)
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초록· 키워드
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Lysozyme and the reduction of metabisulfite addition to
red wine were evaluated during a winemaking process
and after malolactic fermentation (MLF). Treatment, with
lysozyme, of the must from Tempranillo grapes and at the
end of alcoholic fermentation (AF) caused the 100%
implantation of the inoculated bacterial strain and shortened
the duration of MLF by 7 days. At the end of the MLF,
wines treated with lysozyme showed lower volatile acidity,
color intensity, and biogenic amine content. The differences
in color intensity disappeared during wine stabilization.
The lysozyme addition after MLF led to lower histamine
concentrations in wines. These phenomena occurred
irrespective of the lactic acid bacteria (LAB) proliferation
control and of the Oenococcus oeni dominant strain
identified at this period. The results of this study show the
significance of preventive use of lysozyme in vinification
of red wine to maintain low histamine levels and ensure a
successful implantation of inoculated O. oeni starters.
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참고문헌 (25)
참고문헌 신청
[학술지(정기간
Aiken, J. W. / 1984 / Composition and sensory properties of Cabernet Sauvignon wine aged in French versus American oak barrels / Vitis 23 : 27 ~ 36
Bartowsky, E. J. / 2004 / The chemical and sensorial effects of lysozyme addition to red and white wines over six months cellar storage / Aust. J. Grape Wine Res 10 : 143 ~ 1
Birren, B. / 1993 / Preparation of DNA for pulsed field analysis. in: Pulsed Field Gel Electrophoresis. A Practical Guide / Academic Press : 25 ~ 74
Blateyron, L. / 2007 / Maitrise des fermentations malolactiques des vins rouges vinifies en maceration traditionnelle: Etude experimentale de facteurs technologiques jouant un role
Aiken, J. W. / 1984 / Composition and sensory properties of Cabernet Sauvignon wine aged in French versus American oak barrels / Vitis 23 : 27 ~ 36
Bartowsky, E. J. / 2004 / The chemical and sensorial effects of lysozyme addition to red and white wines over six months cellar storage / Aust. J. Grape Wine Res 10 : 143 ~ 1
Birren, B. / 1993 / Preparation of DNA for pulsed field analysis. in: Pulsed Field Gel Electrophoresis. A Practical Guide / Academic Press : 25 ~ 74
Blateyron, L. / 2007 / Maitrise des fermentations malolactiques des vins rouges vinifies en maceration traditionnelle: Etude experimentale de facteurs technologiques jouant un role
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