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Use of lysozyme for the prevention and treatment of heterolactic fermentation in the biological aging of sherry wines

✍ Scribed by Cristina Lasanta; Ana Roldán; Ildefonso Caro; Luis Pérez; Víctor Palacios

Book ID
116486107
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
331 KB
Volume
21
Category
Article
ISSN
0956-7135

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The full chromosomal karyotype of six enological Saccharomyces cerevisiae strains used for fermentation and biological ageing of sherry-type wines was studied. A genetic method based on the analysis of segregation frequencies of auxotrophic markers, among random spore progeny of hybrids, constructed