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Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration

Rodrigo Nieto-Rojo1, Asuncion Luquin1, Carmen Ancín-Azpilicueta1

  • 1a Departamento de Química Aplicada , Universidad Pública de Navarra , Pamplona , Spain.

Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|September 17, 2015
PubMed

Keywords:
dimethyl dicarbonate (DMDC)lysozymered winesulphur dioxide (SO2)volatile compounds

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