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HPLC Analysis of lysozyme in different types of wine

Published 08 May 2012 | By Tosoh Bioscience

Hen’s egg white lysozyme is used in winemaking to eliminate lactic acid bacteria and to control malolactic fermentation. As eggs and derivatives are regarded as potential allergenics the European Commission issued a directive that wine labels must include information about egg derived ingredients like lysozyme. As a consequence the International Organisation for Wine and Vine (OIV) published a standard method for measurement of lysozyme in wine by HPLC, which is based on a method developed at the University of Bologna.

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HPLC Analysis of lysozyme in different types of wine