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Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorVIGNAULT, Adeline
dc.contributor.authorGOMBAU, Jordi
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorJOURDES, Michael
dc.contributor.authorMOINE, Virginie
dc.contributor.authorCANALS, Joan Miquel
hal.structure.identifierSanté et agroécologie du vignoble [UMR SAVE]
dc.contributor.authorFERMAUD, Marc
dc.contributor.authorROUDET, Jean
dc.contributor.authorZAMORA, Fernando
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
dc.date.accessioned2020-10-14T20:11:16Z
dc.date.available2020-10-14T20:11:16Z
dc.date.issued2020
dc.identifier.issn0308-8146en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/11371
dc.description.abstractEnEnzymatic parameters (KM and Vmax), residual activity, effect of bentonite and electrophoresis characterization of laccase in the presence of different oenological tannins (OT) were investigated in relation to B. cinerea negative effects in grapes and musts. Five OT were tested (gallotannin, ellagitannin, quebracho, grape-skin and grape-seed) in comparison with ascorbic acid (AA), sulfur dioxide (SO2) and bentonite. We added OT, AA, SO2 and bentonite to botrytized must obtained by inoculation of grapes with B. cinerea strain 213. Laccase activity was measured by the syringaldazine method at different concentrations of substrate. Enzymatic parameters were determined using Michaelis-Menten and Lineweaver-Burk plots. The B. cinerea strain was also grown in a liquid medium for laccase production. Molecular weight of laccases and effect of OT upon these laccases were studied by SDS-PAGE. Results confirm that bentonite, contrary to OT, did not permit to reduce laccase activity. Regardless the tannin considered, Vmax, KM and laccase activity were reduced and gallotannin, grape-skin and grape-seed tannin presented the greatest ability. Efficiency of grape-seed tannin addition in order to reduce the laccase activity, was comparable to that of AA or SO2 at the typical doses employed in oenology for each one. Oenological tannins appear to be excellent processing aids to prevent laccase effects and contribute to reduce the use of SO2 in grapes and musts.
dc.language.isoENen_US
dc.subject.enOenological Tannins
dc.subject.enGrapes
dc.subject.enMusts
dc.subject.enBotrytis Bunch Rot
dc.subject.enLaccases
dc.subject.enKinetics Parameters
dc.subject.enElectrophoresis
dc.title.enOenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase
dc.title.alternativeFood chem.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodchem.2020.126334en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalFood Chemistryen_US
bordeaux.page1-9en_US
bordeaux.volume316en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
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