Impact of enological tannins on laccase activity
Aims: The aim of this research was to determine and quantify the ability of enological tannins to reduce laccase activity and, consequently, to protect wine color against enzymatic browning and/or oxidasic haze. Methods and results: Botrytized grape juice with laccase activity was obtained by ino...
Guardado en:
| Autores principales: | , , , , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
International Viticulture and Enology Society
2019-03-01
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| Colección: | OENO One |
| Materias: | |
| Acceso en línea: | https://oeno-one.eu/article/view/2361 |
| Etiquetas: |
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