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Laccases of Botrytis cinerea

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Biology of Microorganisms on Grapes, in Must and in Wine

Abstract

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.

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Authors and Affiliations

  1. Institute of Molecular Physiology, Johannes Gutenberg-University, 55099, Mainz, Germany

    Harald Claus

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  1. Harald Claus
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  1. Institute of Microbiology and Wine Research, Johannes Gutenberg University, Mainz, Germany

    Helmut König

  2. Microbiology and Wine Research, Institute of Molecular Physiology, Johannes Gutenberg University, Mainz, Germany

    Gottfried Unden

  3. Erbslöh Geisenheim AG, Geisenheim, Germany

    Jürgen Fröhlich

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Claus, H. (2017). Laccases of Botrytis cinerea . In: König, H., Unden, G., Fröhlich, J. (eds) Biology of Microorganisms on Grapes, in Must and in Wine. Springer, Cham. https://doi.org/10.1007/978-3-319-60021-5_14

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