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

摘要

A method of monitoring and preventing in the oenological field changes resulting from bacterial contamination which occur during the vinification process and during storage of the wine, by the use of lysozyme (Lyso) in association with synergistic materials of an acid nature, having the general formula (I) R - COOH in which R denotes an alkyl, an alkenyl, a hydroxyalkyl, a carboxyalkyl, a carboxyalkenyl or finally a carboxy hydroxyalkyl, having a carbon chain of 2 to 9 atoms, in all possible optically active forms or in the racemic form.