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Impact of enological tannins on laccase activity

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorVIGNAULT, Adeline
dc.contributor.authorPASCUAL, Olga
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorJOURDES, Michael
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
dc.contributor.authorCANALS, Joan Miquel
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
dc.contributor.authorZAMORA, Fernando
dc.date.accessioned2020-07-02T09:06:30Z
dc.date.available2020-07-02T09:06:30Z
dc.date.issued2019
dc.identifier.issn2494-1271en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/8446
dc.description.abstractEnAims: 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.
dc.language.isoENen_US
dc.subject.enEnological 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 revueen_US
dc.identifier.doi10.20870/oeno-one.2019.53.1.2361en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalOeno Oneen_US
bordeaux.page27-38en_US
bordeaux.volume53en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue1en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Oeno%20One&rft.date=2019&rft.volume=53&rft.issue=1&rft.spage=27-38&rft.epage=27-38&rft.eissn=2494-1271&rft.issn=2494-1271&rft.au=VIGNAULT,%20Adeline&PASCUAL,%20Olga&JOURDES,%20Michael&MOINE,%20Virginie&FERMAUD,%20Marc&rft.genre=article


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