Role of glutathione and Botrytis cinerea laccase activities in wine quality

In: Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie v.8

Abstract

Intro -- Chapter 1 General Introduction -- 1 Fungal infections in the vineyard -- 2 Copper in winemaking -- 3 Influence of polyphenoloxidases on wine color -- 4 Glutathione in winemaking -- 5 Alternative antioxidative agents and techniques in winemaking -- 6 Aims of the thesis -- Chapter 2 Influence of glutathione on yeast fermentation efficiency under copper stress -- 1 Introduction -- 2 Materials and methods -- Chapter 3 Oxidation of wine polyphenols by secretomes of wild Botrytis cinerea strains from white and red grape varieties and determination of their specific laccase activity -- 1 Introduction -- 2 Materials and methods -- 3 Results and discussion -- 3 Results and discussion -- Chapter 4 Concluding remarks -- 1 Interactions of copper and glutathione during fermentation -- 2 Impact of laccases from different Botrytis cinerea isolates on wine phenoliccompounds -- Summary -- Zusammenfassung -- Acknowledgement.