Lysozyme as an aid in preventing stuck wine fermentations Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/hx11xk04w

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  • To provide a possible alternative for the antimicrobial action of sulfur dioxide in winemaking, and address the issue of stuck fermentations, I studied the efficacy of chicken lysozyme (EC 3.2.1.17) as an antimicrobial in grape juice. Two different forms of lysozyme were used: native lysozyme (NL), that is known to be an effective inhibitor of lactic acid bacteria in wine, and partially unfolded lysozyme (PUL), that has been reported to have antimicrobial activity against both Gram-positive and Gram-negative bacteria. Lactobacillus kunkeei and Acetobacter pasteurianus, two bacteria associated with the induction of stuck fermentations were used in the experiments. Chardonnay and Pinot Noir juices were inoculated with L. kunkeei and two days later with yeast strain EC1118 and then incubated for 10 days. The addition of 250ppm of either NL or PUL reduced populations of L. kunkeei to less than 10 CFU/mL in 24 hours while in inoculated grape juice that did not contain any lysozyme, the bacteria grew to 10⁹ CFU/mL within two days. Grape juices supporting the growth of L. kunkeei developed up to 14 times more volatile acidity (VA) than the control or either of the lysozyme treatments. No differences were observed in the antimicrobial action of NL and PUL or in their effects on the composition of the wine.
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