Statistics from Altmetric.com
Enzymes have been used widely as additives to improve industrial processes.1–4 However, this use is increasing the prevalence of occupational hypersensitivity because enzymes behave as airborne sensitisers.5
Lallzyme EX-V (Scott Laboratories Petaluma, California, USA) is a powder blend of pectinase and hemicellulase sourced from Aspergillus niger fermentation, which is formulated to improve colour stability and enhance mouthfeel in red wines. The activity of Lallzyme contributes to the macerating action on the grape cell wall, allowing the liberation of polyphenols and tannin bound polysaccharides.
A 44-year-old woman who had worked in a wine cellar for at least …
If you wish to reuse any or all of this article please use the link below which will take you to the Copyright Clearance Center’s RightsLink service. You will be able to get a quick price and instant permission to reuse the content in many different ways.