Evaluation of lysozyme to control vinification process and histamine production in Rioja wines.

  1. López, I. 1
  2. Santamaría, P. 1
  3. Tenorio, C. 1
  4. Garijo, P. 1
  5. Gutiérrez, A.R. 2
  6. López, R. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Revue:
Journal of Microbiology and Biotechnology

ISSN: 1017-7825

Année de publication: 2009

Volumen: 19

Número: 9

Pages: 1005-1012

Type: Article

DOI: 10.4014/JMB.0811.602 PMID: 19809259 SCOPUS: 2-s2.0-70849121840 WoS: WOS:000270258400021 GOOGLE SCHOLAR

D'autres publications dans: Journal of Microbiology and Biotechnology

Résumé

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. © The Korean Society for Microbiology and Biotechnology.