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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...

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Principais autores: Adeline Vignault, Olga Pascual, Michael Jourdes, Virginie Moine, Marc Fermaud, Jean Roudet, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora
Formato: Artigo
Idioma:Inglês
Publicado em: International Viticulture and Enology Society 2019-03-01
coleção:OENO One
Assuntos:
oenological tannins
Botrytis cinerea
grey mould
laccase activity
time contact
doses effect
Acesso em linha:https://oeno-one.eu/article/view/2361
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