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hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
hal.structure.identifierUniversitat Rovira i Virgili
dc.contributor.authorVIGNAULT, Adeline
hal.structure.identifierUniversitat Rovira i Virgili
dc.contributor.authorPASCUAL, Olga
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorJOURDES, Michael
hal.structure.identifierBio-Laffort
dc.contributor.authorMOINE, Virginie
hal.structure.identifierSanté et agroécologie du vignoble [UMR SAVE]
dc.contributor.authorFERMAUD, Marc
hal.structure.identifierSanté et agroécologie du vignoble [UMR SAVE]
dc.contributor.authorROUDET, Jean
hal.structure.identifierUniversitat Rovira i Virgili
dc.contributor.authorCANALS, Joan Miquel
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
hal.structure.identifierUniversitat Rovira i Virgili
dc.contributor.authorZAMORA, Fernando
dc.date.accessioned2024-04-08T12:34:19Z
dc.date.available2024-04-08T12:34:19Z
dc.date.issued2019
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/197256
dc.description.abstractEn<strong>Aims</strong>: 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. <strong>Methods and results</strong>: 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. <strong>Conclusion</strong>: 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. <strong>Significance and impact of the study</strong>: This is the first scientific study evidencing the inhibitory effect of enological tannins on laccase activity in winemaking conditions.
dc.language.isoen
dc.publisherInternational Viticulture and Enology Society (IVES)
dc.rights.urihttp://creativecommons.org/licenses/by-nc/
dc.subjectenological tannins
dc.subject.enBotrytis cinerea
dc.subject.engrey mould
dc.subject.enlaccase activity
dc.subject.encontact time
dc.subject.endose effect
dc.title.enImpact of enological tannins on laccase activity
dc.typeArticle de revue
dc.identifier.doi10.20870/oeno-one.2019.53.1.2361
dc.subject.halSciences du Vivant [q-bio]/Ingénierie des aliments
dc.subject.halSciences de l'ingénieur [physics]/Génie des procédés
dc.subject.halSciences du Vivant [q-bio]
dc.subject.halSciences de l'environnement
bordeaux.journalOENO One
bordeaux.page27-38
bordeaux.volume53
bordeaux.hal.laboratoriesSanté et Agro-Ecologie du Vignoble (SAVE) - UMR 1065*
bordeaux.issue1
bordeaux.institutionBordeaux Sciences Agro
bordeaux.institutionINRAE
bordeaux.peerReviewedoui
hal.identifierhal-02625546
hal.version1
hal.popularnon
hal.audienceInternationale
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-02625546v1
bordeaux.COinSctx_ver=Z39.88-2004&amp;rft_val_fmt=info:ofi/fmt:kev:mtx:journal&amp;rft.jtitle=OENO%20One&amp;rft.date=2019&amp;rft.volume=53&amp;rft.issue=1&amp;rft.spage=27-38&amp;rft.epage=27-38&amp;rft.au=VIGNAULT,%20Adeline&amp;PASCUAL,%20Olga&amp;JOURDES,%20Michael&amp;MOINE,%20Virginie&amp;FERMAUD,%20Marc&amp;rft.genre=article


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