The Effect of ESTAAN on Must Browning Induced by Fungal Disease (<i>Botrytis cinerea</i>) That Affects Grapes
2025
Martin Novosad | Josef Licek | Michal Kumsta | Mojmir Baron | Jiri Sochor
Laccase, produced by the fungus <i>Botrytis cinerea</i>, is a key enzyme that catalyzes the oxidation of phenolic compounds, leading to a deterioration in the sensory quality of the must. This study investigates the comparative efficacy of the plant-based preparation ESTAAN and sulfur dioxide (SO<sub>2</sub>) in inhibiting enzymatic oxidation caused by laccase in the must of botrytized Riesling grapes (<i>Vitis vinifera</i> L.). Our aim was to assess the potential to reduce the added level of SO<sub>2</sub> while maintaining technological stability. Laccase activity was evaluated through spectrophotometric analysis. In addition, HPLC was used to determine the acetaldehyde content and the content of selected organic acids, whereas GC-MS was used to analyze geraniol and Fatty Acid Ester. The results demonstrated that ESTAAN significantly reduces laccase activity and limits phenolic oxidation. The combination of ESTAAN and SO<sub>2</sub> demonstrated a synergistic effect, allowing for a reduction in the dosage of sulfite. These findings support the use of ESTAAN as a promising alternative or as a supplement with sulfur dioxide.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Directory of Open Access Journals