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  • Improving quality with non-Saccharomyces yeasts: new technologies
    Cristian Varela, AWRI (AUS) ; Anthony Heinrich, AB Biotek (AUS)
    Wine is a complex beverage, which includes thousands of metabolites produced by the action of a great variety of yeasts and bacteria during the fermentation of grape must. These microbial communiti...
    Published on: 02/07/2019

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

Coulter, A. D.; 2012, Australian & New Zealand Grapegrower & Winemaker No. 579 69–72

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

(We recommend that you consult the full text of this article)

Published on 12/11/2013
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