{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T17:34:10Z","timestamp":1790184850525,"version":"4.1.0"},"reference-count":43,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2015,4,28]],"date-time":"2015-04-28T00:00:00Z","timestamp":1430179200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"crossref","award":["31160310"],"award-info":[{"award-number":["31160310"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2015,9]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>For the purpose of<jats:styled-content style=\"fixed-case\">SO<\/jats:styled-content><jats:sub>2<\/jats:sub>reduction and stabilizing ice wine, a new antibacterial technique was developed and verified in order to reduce the content of sulfur dioxide (<jats:styled-content style=\"fixed-case\">SO<\/jats:styled-content><jats:sub>2<\/jats:sub>) and simultaneously maintain protein stability during ice wine aging process. Hazardous bacterial strain (lactic acid bacteria,<jats:styled-content style=\"fixed-case\">LAB<\/jats:styled-content>) and protein stability of Italian Riesling ice wine were evaluated in terms of different amounts of lysozyme,<jats:styled-content style=\"fixed-case\">SO<\/jats:styled-content><jats:sub>2<\/jats:sub>, polyphenols, and wine<jats:styled-content style=\"fixed-case\">pH<\/jats:styled-content>by single\u2010factor experiments. Subsequently, a quadratic rotation\u2010orthogonal composite design with four variables was conducted to establish the multiple linear regression model that demonstrated the influence of different treatments on synthesis score between<jats:styled-content style=\"fixed-case\">LAB<\/jats:styled-content>inhibition and protein stability of ice wine. The results showed that, synthesis score can be influenced by lysozyme and<jats:styled-content style=\"fixed-case\">SO<\/jats:styled-content><jats:sub>2<\/jats:sub>concentrations on an extremely significant level (<jats:italic>P\u00a0<\/jats:italic>&lt;\u00a00.01). Furthermore, the lysozyme\u2010combined antibacterial system, which is specially designed for ice wine aging, was optimized step by step by response surface methodology and ridge analysis. As a result, the optimal proportion should be control in ice wine as follows: 179.31\u00a0mg L<jats:sup>\u22121<\/jats:sup>lysozyme, 177.14\u00a0mg L<jats:sup>\u22121<\/jats:sup><jats:styled-content style=\"fixed-case\">SO<\/jats:styled-content><jats:sub>2<\/jats:sub>, 0.60\u00a0g L<jats:sup>\u22121<\/jats:sup>polyphenols, and 4.01 ice wine<jats:styled-content style=\"fixed-case\">pH<\/jats:styled-content>. Based on this system, the normalized synthesis score between<jats:styled-content style=\"fixed-case\">LAB<\/jats:styled-content>inhibition and protein stability can reach the highest point 0.920. Finally, by the experiments of verification and comparison, it was indicated that lysozyme\u2010combined antibacterial system, which was a practical and prospective method to reduce<jats:styled-content style=\"fixed-case\">SO<\/jats:styled-content><jats:sub>2<\/jats:sub>concentration and effectively prevent contamination from hazardous<jats:styled-content style=\"fixed-case\">LAB<\/jats:styled-content>, can be used to stabilize ice wine during aging process.<\/jats:p>","DOI":"10.1002\/fsn3.238","type":"journal-article","created":{"date-parts":[[2015,4,28]],"date-time":"2015-04-28T08:39:37Z","timestamp":1430210377000},"page":"453-465","source":"Crossref","is-referenced-by-count":19,"title":["Development of lysozyme\u2010combined antibacterial system to reduce sulfur dioxide and to stabilize<scp>I<\/scp>talian<scp>R<\/scp>iesling ice wine during aging process"],"prefix":"10.1002","volume":"3","author":[{"given":"Kai","family":"Chen","sequence":"first","affiliation":[{"name":"Gansu Key Laboratory of Viticulture &amp; Enology (Lanzhou) College of Food Science &amp; Engineering, Gansu Agricultural University Lanzhou City 730070 P. 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China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wen\u2010jun","family":"Sheng","sequence":"additional","affiliation":[{"name":"Gansu Key Laboratory of Viticulture &amp; Enology (Lanzhou) College of Food Science &amp; Engineering, Gansu Agricultural University Lanzhou City 730070 P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2015,4,28]]},"reference":[{"key":"e_1_2_6_2_1","first-page":"99","article-title":"Evaluating the efficacy of lysozyme against lactic acid bacteria under different winemaking scenarios","volume":"31","author":"Azzolini M.","year":"2010","journal-title":"S. Afr. J. Enol. 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