@article{EggertRawelNikfardjametal.2006,
  author    = {Eggert, Kai and Rawel, Harshadrai Manilal and Nikfardjam, Martin S. Pour and Kroll, J{\"u}rgen},
  title     = {Interactions between lysozyme and wine components},
  series = {Deutsche Lebensmittel-Rundschau : DLR},
  volume    = {102},
  journal   = {Deutsche Lebensmittel-Rundschau : DLR},
  number    = {10},
  publisher = {Behr},
  address   = {Stuttgart},
  issn      = {0012-0413},
  pages     = {472 -- 478},
  year      = {2006},
  abstract  = {The addition of lysozyme amounting to 1000 mg/l wine does neither effect its total phenol content (Folin-Ciocalteu-Method), nor wine colour (measured by extinction at 512 nm) nor its antioxidative capacity (TEAC-Assay). No covalent binding of wine phenols to the enzyme was observed during lysozyme addition, although non-covalent interactions are possible. Lysozyme activity is not influenced by the presence of malvidin-3-glucoside and resveratrol in model experiments, whereas pH and ethanol content produce a corresponding alteration in lysozyme activity. With regard to red wine, a significant effect was noted in the presence of wine components.},
  language  = {de}
}