6533b82bfe1ef96bd128d57b
RESEARCH PRODUCT
Laccases of Botrytis cinerea
Harald Claussubject
0106 biological sciences0301 basic medicineLaccaseWineTastebiologydigestive oral and skin physiologyfood and beveragesFungusbiology.organism_classification01 natural sciences03 medical and health scienceschemistry.chemical_compound030104 developmental biologychemistryOdorPolyphenol010608 biotechnologyPhenolsFood scienceBotrytis cinereadescription
Phenolic compounds significantly affect the color, odor and taste of wine. Due to their presumptive beneficial impact on human health, polyphenols in red wine have gained increasing public and scientific interest. Wine phenols are extremely sensitive to oxygen and are easily converted to brownish oxidation products accompanied by loss of nutritive values of the wine. Enzymatic oxidation takes place under the influence of polyphenoloxidases including tyrosinases and laccases. The latter are produced by the phytopathogenic fungus Botrytis cinerea and enter the must with contaminated berries. Although uncontrolled action of Botrytis-laccase has a dramatic impact on wine quality, the oxidative power of the enzyme has been tested for beneficial biotechnogical applications in vinification.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2017-01-01 |