Effects of laccase from Botrytis cinerea on the oxidative degradation kinetics of the five natural grape anthocyanins
Enzymatic browning is an oxidation process that occurs in many foods that increases the brown colour. This problem is especially harmful in the wine industry. especially when the grapes are infected by grey rot since this fung release the oxidative enzyme laccase. 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).