In response to multiple client calls from the Santa Barbara and San Luis Obispo regions, we want to remind all of our clients that early detection of laccase activity in fruit enables early intervention, minimizing oxidative damage to juice and wine. Our facility in Paso Robles can provide rapid analysis for early detection of laccase activity.
 

• Laccase is an enzyme primarily produced by the grape pathogen Botrytis cinerea.

• Laccase can negatively impact wine by causing oxidation of phenolic compounds in wine, resulting in premature browning of bottled white wine and color degradation in red wine.

• Juices/wines identified as containing laccase activity should be maintained in a reductive state to minimize browning and discoloration, and should not be blended with wines that do not contain laccase. 

• Early detection of laccase enables winemakers to take appropriate actions to minimize the impact on the final wine product. These can include increased SO2 additions at harvest, treatment with pectolytic enzymes, and use of enological tannins to bind laccase. 

 
Different treatment strategies are required depending on type of juice/wine and severity of infection.
For further information on Botrytis/laccase problems, feel free to give us a call at (707) 963-4806 and talk to our Botrytis/laccase specialist, Dr. Rich DeScenzo.