laccase

Lemma

laccase

Etichetta di dominio

EN

Etichetta grammaticale

noun

Definizione

Enzyme which can occur in grapes (especially in wet conditions). Causes rapid and damaging oxidation of juice and wine. 1

Nota

A family of multicopper oxidases that bear a close resemblance, particularly in amino acid sequence, to ascorbate oxidase (found in cucumbers) and mammalian plasma protein ceruloplasmin. 2

Laccase is a fungal enzyme primarily associated with rot on grapes caused by the grape pathogen Botrytis cinerea. Laccase can negatively impact wine quality by causing premature browning of bottled white wine and colour degradation in red wine. 3

Contesto

It is a well-known fact that rotten grapes are much more susceptible to oxidation than sound, healthy grapes. This is due to the production of laccase by the B. cinerea fungi, which are a potent oxidation enzyme. 6

Trascrizione fonetica

[‘lækeis]

Sinonimi e Antonimi

Polyphenol oxidase 5

Abbreviazioni
ND
Etimologia

Lac- "red resinous substance," 1553, from Pers. lak, from Hindi lakh (Prakrit lakkha), from Skt. laksha, which according to Klein is lit. 4

Etichetta di paese
ND
Ente

Università degli Studi di Genova - Facoltà di Lingue e letterature straniere - Corso di laurea Teorie e tecniche della mediazione interlinguistica

Data della scheda
Mon Oct 17 00:00:00 2005
Autore

Marco Moretto

Fonti

1 : JOHNSON, H., HALLIDAY, J.,, The Vintners Art, How Great Wines Are Made, New York, Simon & Shuster, 1992, nd, p. 228

2 : JOHNSON, H., HALLIDAY, J.,, The Vintners Art, How Great Wines Are Made, New York, Simon & Shuster, 1992, nd, p. 228

3 : «www.asev.org/Events/AnnualMeeting/2005/2005AbstractBook.pdf», 29/09/05

4 : AA.VV.,, The Random House College Dictionary, New York, Random House, Inc, 1975, nd, nd

5 : «www.biology-online.org/dictionary/laccase», 29/09/05

6 : «www.wynboer.co.za/recentarticles/1202rotten.php3», 29/05/05

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