use in the field of wine of lysozyme and its salts in combination consostanze synergistic

摘要

a method to control and prevent the bacterial contamination caused by wine and changes, which occur during the wine making process and during storage of the wine.by the use of lysozyme (lyso) in combination with substances are synergistic to character acid of general formula (i) r - cooh (i) in which r represents an alkyl, a alchenile.a idrossialchile, a carbossialchile, a carbossialchenile, and finally a carbossiidrossialchile, containing a chain of 2 to 9 carbon atoms, in all its forms optically active.or racemic form.