This scientific paper is a summary of the research performed by ITV France under the supervision of Dr. Gerbaux. The objective of the study was to determine the effect of the use of lysozyme on the colour and the phenolic compounds of red wine when the lysozyme was used at the beginning of alcoholic fermentation, (AF) or added at the end of malolactic fermentation (MLF). The cultivars studied include Pinot noir, Shiraz, Merlot, Cabernet sauvignon, Cabernet franc, Tannat and Gamay.
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