Laccase and rot: is it there or is it not?

Growth of Botrytis cinerea on winemaking grapes, and effects of its laccase activity on wine quality are discussed. Topics considered include: testing for laccase activity; increased laccase actiity after fermentation; lack of correlation between amount of Botryris infection and laccase activity; problems with available test kits, including false positive and false negative values and interpretation of results; possible problems with use of H2O2 to eliminate SO2 in samples to be analysed by the syringaldehyde method; and studies on development of alternative methods for determination of laccase activity

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