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    • 1. 发明申请
    • ENHANCING THE EFFECTIVE CONCENTRATION OF LYSOZYME IN WINE
    • 提高LYSOZYME在葡萄酒中的有效浓度
    • WO2007001920A3
    • 2009-04-16
    • PCT/US2006023581
    • 2006-06-16
    • OREGON STATEDAESCHEL MARK AKENNEDY JAMES A
    • DAESCHEL MARK AKENNEDY JAMES A
    • C12G1/00
    • C12H1/14C12H1/003
    • The present disclosure provides methods that decrease the interaction between tannins found in wine (such as polymeric tannins) and lysozyme added to wine as an antimicrobial agent, for example by adding a tannin-binding agent to the wine prior to adding lysozyme to the wine. In particular examples, such methods increase lysozyme antimicrobial activity (for example by increasing the effective lysozyme concentration) in the wine, since lysozyme bound to tannin is not available for providing antimicrobial activity. Also provided are methods for making wine. Compositions that include wine, lysozyme, and one or more tannin-binding agents that decrease the interaction between tannins and lysozyme are also disclosed.
    • 本公开提供了减少葡萄酒中发现的单宁(例如聚合单宁)和作为抗微生物剂添加到葡萄酒中的溶菌酶之间的相互作用的方法,例如在向葡萄酒中加入溶菌酶之前向葡萄酒中加入单宁结合剂。 在具体实例中,这种方法增加葡萄酒中的溶菌酶抗微生物活性(例如通过增加有效的溶菌酶浓度),因为与单宁结合的溶菌酶不能提供抗微生物活性。 还提供了制作葡萄酒的方法。 还公开了包含降低单宁和溶菌酶之间的相互作用的葡萄酒,溶菌酶和一种或多种单宁结合剂的组合物。