Impact of enological tannins on laccase activity
| Autor: | Virginie Moine, Michael Jourdes, Fernando Zamora, Adeline Vignault, Olga Pascual, Joan Miquel Canals, Pierre-Louis Teissedre, Jean Roudet, Marc Fermaud |
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| Přispěvatelé: | Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Universitat Rovira i Virgili, Bio-Laffort, Santé et agroécologie du vignoble (UMR SAVE), Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)-Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine (Bordeaux Sciences Agro) |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
[SDV]Life Sciences [q-bio] Horticulture 01 natural sciences Wine color lcsh:Agriculture contact time Botrytis cinerea 0404 agricultural biotechnology oenological tannins enological tannins 010608 biotechnology lcsh:Botany time contact [SDV.IDA]Life Sciences [q-bio]/Food engineering Browning grey mould laccase activity dose effect [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Food science Inhibitory effect Winemaking Laccase activity biology Chemistry fungi lcsh:S food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science lcsh:QK1-989 [SDE]Environmental Sciences doses effect Scientific study Food Science |
| Zdroj: | OENO One OENO One, Institut des Sciences de la Vigne et du Vin (Université de Bordeaux), 2019, 53 (1), pp.27-38. ⟨10.20870/oeno-one.2019.53.1.2361⟩ OENO One 1 (53), 27-38. (2019) OENO One, Vol 53, Iss 1 (2019) |
| ISSN: | 2494-1271 |
| DOI: | 10.20870/oeno-one.2019.53.1.2361⟩ |
| Popis: | 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 inoculating Botrytis cinerea in healthy mature grapes. Laccase activity was determined in grape juice before and after supplementation with enological tannins using the syringaldazine method. White micro-fermentations were performed in the presence or not of laccase activity and supplemented or not with enological tannins in order to determine how the color was affected. Similarly, red micro-fermentations were performed using white grape juice supplemented with malvidin-3-O-glucoside. All enological tannins inhibited laccase activity and protected the wine color. Conclusion: Supplementation with enological tannins is an interesting tool to inhibit laccase activity and protect the color of white wines from browning and the color of red wines from oxidasic haze. Significance and impact of the study: This is the first scientific study evidencing the inhibitory effect of enological tannins on laccase activity in winemaking conditions. Keywords: enological tannins, Botrytis cinerea, grey mould, laccase activity, contact time, dose effect |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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