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IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Effects of laccase from Botrytis cinerea on the oxidative degradation kinetics of the five natural grape anthocyanins

Effects of laccase from Botrytis cinerea on the oxidative degradation kinetics of the five natural grape anthocyanins


Enzymatic browning[1] is an oxidation process that occurs in many foods that increases the brown colour[2]. This problem is especially harmful in the wine industry[3]. especially when the grapes are infected by grey rot since this fung release the oxidative enzyme laccase[4]. In the particular case of red wines, the presence of laccase implies the deterioration of the red colour and can even cause the precipitation of the coloring matter (oxidasic haze)[5]. The aim of this work was to study the degradation kinetics of the five grape anthocyanins by laccase from Botrytis cinerea. In individual solution, the three anthocyanins with 3 substituents in the B-ring: petunidin, delphinidin and malvidin were degraded much faster than those of 2 substituents, cyanidin and especially peonidin that is even not degraded by laccase. In contrast, in an equimolar solution of the 5 anthocyanins, the degradation kinetics of all anthocyanins was more similar and all of them, even peonidin were degraded. This different kinetics behavior of the five anthocyanins when they are alone or in mixture may be probably due to the fact that, after the formation of the primary quinones, chemical polymerization occurs with other phenols without the action of laccase. Consequently, the less reactive anthocyanins, such as peonidin and cyanidin 3-O-glucosides, can be used to form polymers without the action of laccase. This effect would probably also occur in the presence of other phenols, which could generate insoluble polymers that would cause oxidasic haze.

Acknowledgements: This research was funded by CICYT project RTI2018-095658-B-C33.


1)  Li H. et al. (2008) Mechanisms of oxidative browning of wine. Food. Chem., 108:1-13, DOI 10.1016/j.foodchem.2007.10.065

2)  Friedman M (1996) Food browning and its prevention: an overview. J. Agric. Food Chem., 44:631-653, DOI 10.1021/JF950394R

3)  du Toit WJ. et al. (2006) Oxygen in must and wine: a review. S. Afr. J. Enol. Vitic., 27:76-94, DOI 10.21548/27-1-1610

4)  Ky I. et al. (2012) Assessment of grey mould (Botrytis cinerea) impact on phenolic and sensory quality of Bordeaux grapes, musts and wines for two consecutive vintages. Aust. J. Grape Wine Res., 18:215-226, DOI 10.1111/j.1755-0238.2012.00191.x

5)  Ribéreau-Gayon P. et al. (2006) The microbiology of wine and vinifications, 2nd edn. John Wiley & Sons, Chichester, pp 193–221, ISBN-13:978-0-470-01034-1(HB)


Publication date: October 4, 2023

Issue: ICGWS 2023

Type: Article


Pol Giménez1, Arnau Just-Borràs1, Jordi Gombau1, Joan M. Canals1, Fernando Zamora1*

1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain

Contact the author*


laccase, Botrytis cinerea, anthocyanins, browning, oxidasic haze


2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series


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