title: Evaluation of lysozyme to control vinification process and histamine production in Rioja wines.
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.affiliation: 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.org
authors.forename: Lopez
authors.initials: L
authors.lastname: Isabel
authors.forename: Pilar
authors.initials: P
authors.lastname: Santamaria
authors.forename: Carmen
authors.initials: C
authors.lastname: Tenorio
authors.forename: Patrocinio
authors.initials: P
authors.lastname: Garijo
authors.forename: Ana Rosa
authors.initials: AR
authors.lastname: Gutierrez
authors.forename: Rosa
authors.initials: R
authors.lastname: Lopez
mesh_terms: D005285:Fermentation / Q000502:physiology*; D006632:Histamine / Q000032:analysis; D007700:Kinetics; D019344:Lactic Acid / Q000378:metabolism; D009113:Muramidase / Q000378:metabolism*; D056585:Oenococcus / Q000302:isolation & purification / Q000378:metabolism*; D013030:Spain; D027843:Vitis / Q000382:microbiology; D014920:Wine / Q000032:analysis / Q000382:microbiology*
chemical_list: D019344:Lactic Acid; D006632:Histamine; D009113:Muramidase