Abstract
In this study, there are given biochemical characteristics and activity of the enzyme laccase in grape juice and wine obtained from healthy and diseased grapes, which is caused by Botrytis cinerea. The study provides chemical indicators of healthy and diseased grapes and wine and the obtained data are compared with each other. The enzyme laccase belongs to the oxidase type of enzyme, that can chemically activate phenolic compounds and promote their oxidation. As a result, this process could affect on the taste, aroma, and color of wine. The main goal of this work was to determine the level of laccase activity in diseased grapes and its impact on the main characteristics of wine: chemical composition, color, aroma, taste, structure, body and others. In the study a spectroscopic method was used to determine laccase activity. The same method was used to determine the color intensity of wines obtained from healthy and diseased grapes. It was determined, that the wine was oxidized and brownish pigments predominated. In addition, glucose and fructose were determined in the samples by HPLC. It was determined, that the juice of grapes infected with Botrytis cinerea contained 1.2% more sugar, than the juice of healthy grapes.