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Evaluation of lysozyme to control vinification process and histamine production in Rioja wines.
J Microbiol Biotechnol. 2009 Sep; 19(9):1005-12.JM

Abstract

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 Oenococcus oeni starters.

Authors+Show Affiliations

ICVV, Instituto de Ciencias de la Vid y el Vino Servicio de Investigacion y Desarrollo Tecnologico Agroalimentario del Gobierno de La Rioja. C/ Madre de Dios 51, 26006 Logrono (La Rioja), Spain. isabel.lopez@larioja.orgNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19809259

Citation

Isabel, Lopez, et al. "Evaluation of Lysozyme to Control Vinification Process and Histamine Production in Rioja Wines." Journal of Microbiology and Biotechnology, vol. 19, no. 9, 2009, pp. 1005-12.
Isabel L, Santamaria P, Tenorio C, et al. Evaluation of lysozyme to control vinification process and histamine production in Rioja wines. J Microbiol Biotechnol. 2009;19(9):1005-12.
Isabel, L., Santamaria, P., Tenorio, C., Garijo, P., Gutierrez, A. R., & Lopez, R. (2009). Evaluation of lysozyme to control vinification process and histamine production in Rioja wines. Journal of Microbiology and Biotechnology, 19(9), 1005-12.
Isabel L, et al. Evaluation of Lysozyme to Control Vinification Process and Histamine Production in Rioja Wines. J Microbiol Biotechnol. 2009;19(9):1005-12. PubMed PMID: 19809259.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of lysozyme to control vinification process and histamine production in Rioja wines. AU - Isabel,Lopez, AU - Santamaria,Pilar, AU - Tenorio,Carmen, AU - Garijo,Patrocinio, AU - Gutierrez,Ana Rosa, AU - Lopez,Rosa, PY - 2009/10/8/entrez PY - 2009/10/8/pubmed PY - 2010/4/16/medline SP - 1005 EP - 12 JF - Journal of microbiology and biotechnology JO - J. Microbiol. Biotechnol. VL - 19 IS - 9 N2 - 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 Oenococcus oeni starters. SN - 1017-7825 UR - https://www.unboundmedicine.com/medline/citation/19809259/Evaluation_of_lysozyme_to_control_vinification_process_and_histamine_production_in_Rioja_wines_ L2 - http://www.jmb.or.kr/journal/viewJournal.html?year=2009&vol=19&num=9&page=1005 DB - PRIME DP - Unbound Medicine ER -