Phenols removal in musts: Strategy for wine stabilization by laccase

Journal of Molecular Catalysis B: Enzymatic

Volumn 45, Issue 3-4, 2007, Pages 102-107

  Minussi, Rosana C ^a   Rossi, Massimo ^b   Bologna, Luciano ^b   Rotilio, Domenico ^b   Pastore, Gláucia M ^a   Durán, Nelson ^a,c  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Universidade Estadual de Campinas ^*  (Italy)

^c UNIVERSIDADE DE MOGI DAS CRUZES   (Brazil)

Author keywords

Capillary zone electrophoresis; Laccase; Must; Phenols; Wine

Indexed keywords

BEVERAGES; ELECTROPHORESIS; RATE CONSTANTS; STABILIZATION;

ANTIOXIDANT POTENTIAL; CAPILLARY ZONE ELECTROPHORESIS; LACCASE; WINE STABILIZATION;

PHENOLS;

ANTIOXIDANT; CATECHIN; LACCASE; PHENOL DERIVATIVE; POLYPHENOL; RESVERATROL; STILBENE DERIVATIVE;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; CAPILLARY ZONE ELECTROPHORESIS; CIS TRANS ISOMERISM; COST; DEGRADATION; DETERIORATION; ENZYME KINETICS; ENZYME MECHANISM; FEASIBILITY STUDY; NONHUMAN; STORAGE; TRAMETES VERSICOLOR; WINE;

TRAMETES VERSICOLOR;

EID: 33847396583     PISSN: 13811177     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.molcatb.2006.12.004     Document Type: Article

References (31)

1. Cheynier V., Hidalgo Arellano I., Souquet J.M., and Moutounet M. Am. J. Enol. Viticul. 48 (1997) 225-228
2. Soleas G.J., and Goldberg D.M. Meth. Enzymol. 299 (1999) 137-151
3. Durak I., Avci A., Kacmaz M., Buyukkocak S., Cimen M.Y.B., Elgun S., and Ozturk H.S. Curr. Med. Res. Opin. 15 (1999) 316-320
4. Zamorani A., Spettoli P., Lante A., Crapisi A., and Pasini G. Italian J. Food Sci. 4 (1993) 409-414
5. Bisson L.F., and Butzke C.E. Agro Food Ind. Hi-Tech. 7 (1996) 11-14
6. Cantarelli C. Vini d'Italia 3 (1986) 87
7. Durán N., and Esposito E. Appl. Catal. B: Environ. 28 (2000) 83-99
8. Durán N., Rosa M.A., D'Annibale A., and Gianfreda L. Enzyme Microb. Technol. 31 (2002) 907-931
9. Chiacchierini E., Restuccia D., and Vinci G. Food Sci. Technol. Int. 10 (2004) 373-382
10. Gianfreda L., and Rao M.A. Enzyme Microb. Technol. 35 (2004) 339-354
11. Cantarelli C., Brenna O., Giovanelli G., and Rossi M. Food Biotechnol. 3 (1989) 203-213
12. Brenna O., and Bianchi E. Biotechnol. Lett. 16 (1994) 35-40
13. Lante A., Crapisi A., Pasini G., Zamorani A., and Spettoli P. Adv. Mol. Cell Biol. 15A (1996) 229-236
14. Minussi R.C., Pastore G.M., and Duran N. Alimentaria 304 (1999) 145-150
15. Maier G., Dietrich H., and Wucherpfenning K. Weinwirtschaft-Technik 126 (1990) 18-22
16. Cantarelli C., and Giovanelli G. Vini d'Italia 33 (1991) 21-32
17. Tselepis A.D., Lourida E.S., Tzimas P.C., and Roussis I.G. Food Biotechnol. 19 (2005) 1-14
18. Minussi R.C., Pastore G.M., and Duran N. Bioresour. Technol. 98 (2007) 158-164
19. Minussi R.C., Pastore G.M., and Duran N. Trends Food Sci. Technol. 13 (2002) 205-216
20. Minussi R.C., Rossi M., Bologna L., Cordi L., Rotilio D., Pastore G.M., and Duran N. Food Chem. 182 (2003) 409-416
21. Campodonico P., Barbieri E., Pizarro M., Sotomayor C.P., and Lissi E.A. Bol. Soc. Chilena Quím. 43 (1998) 281-285
22. Rossi M., Di Tommaso D., and Rotilio D. Proceedings of the 20th International Symposium on Capillary Chromatography. Riva del Garda, Italy (1998)
23. Landbo A.-K., and Meyer A.S. Int. J. Food Sci. Technol. 36 (2001) 727-735
24. Stutz C. Fruit Process. 3 (1993) 248-252
25. Servili M., De Stefano G., Piacquadio P., and Sciancalepore V. Am. J. Enol. Viticul. 51 (2000) 357-361
26. Faure D., Bouilland M.L., Jacoud C., and Bally R. Phytochemistry 42 (1996) 357-359
27. Viterbo A., Yagen B., and Mayer A.M. Phytochemistry 34 (1993) 47-49
28. Pezet R. FEMS Microbiol. Lett. 167 (1998) 203-208
29. Espin J.C., and Wichers H.J. J. Food Biochem. 24 (2000) 225-250
30. Takahama U. Physiol. Plant. 93 (1995) 61-68
31. Peralta-Zamora P., Pereira C.M., Tiburtius E.R.L., Moraes S.G., Rosa M.A., Minussi R.C., and Duran N. Appl. Catal. B: Environ. 42 (2003) 131-144