Phenols removal in musts: Strategy for wine stabilization by laccase

dc.creatorMinussi, RC
dc.creatorRossi, M
dc.creatorBologna, L
dc.creatorRotilio, D
dc.creatorPastore, GM
dc.creatorDuran, N
dc.date2007
dc.dateAPR 30
dc.date2014-11-16T08:54:43Z
dc.date2015-11-26T17:24:08Z
dc.date2014-11-16T08:54:43Z
dc.date2015-11-26T17:24:08Z
dc.date.accessioned2018-03-29T00:11:26Z
dc.date.available2018-03-29T00:11:26Z
dc.identifierJournal Of Molecular Catalysis B-enzymatic. Elsevier Science Bv, v. 45, n. 41732, n. 102, n. 107, 2007.
dc.identifier1381-1177
dc.identifierWOS:000245350900006
dc.identifier10.1016/j.molcatb.2006.12.004
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/59489
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/59489
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/59489
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1284003
dc.descriptionThe potential of laccase from Trametes versicolor for phenolic removal in must for wine stabilization was evaluated through a combination of an analytical methodology (capillary zone electrophoresis) and kinetics of phenols removal as the total antioxidant potential variation. Total phenolic content, total antioxidant potential and polyphenols were monitored from 0 to 3 h of must treatment. The results indicated that the treatment of a red must with laccase affect mainly the phenolic compounds responsible for the must antioxidant properties. The treatment of white musts with laccase showed higher reduction in total phenol than in the total antioxidant potential. Phenol degradation by laccase was very fast for catechins, and slowly for stilbenes (cis- and trans-resveratrol) and derivatives of cinnamic (ferulic and caffeic) and benzoic (syringic, vanillic, and gallic) acids. It is possible to conclude in this case that the use of laccase in white wines is perfectly feasible. This would allow softer and ecologically correct treatments, which would diminish the cost of processing and avoid deterioration of wines for long storage times. (c) 2007 Published by Elsevier B.V.
dc.description45
dc.description41732
dc.description102
dc.description107
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationJournal Of Molecular Catalysis B-enzymatic
dc.relationJ. Mol. Catal. B-Enzym.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectlaccase
dc.subjectphenols
dc.subjectwine
dc.subjectmust
dc.subjectcapillary zone electrophoresis
dc.subjectPotential Applications
dc.subjectImmobilized Laccase
dc.subjectFood-industry
dc.subjectRed Wine
dc.subjectOxidation
dc.subjectEnzymes
dc.subjectGrape
dc.subjectAcid
dc.subjectDerivatives
dc.subjectPeroxidase
dc.titlePhenols removal in musts: Strategy for wine stabilization by laccase
dc.typeArtículos de revistas


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