Читать книгу Soil Bioremediation - Группа авторов - Страница 56

Laccase is used to improve the quality of drinks and for the stabilization of certain perishable products containing plant oils. In the food industry, wine stabilization is the main application of laccase. Polyphenols have undesirable effects on wine production and on its organoleptic characteristics, so their removal from the wine is very important. Many innovative treatments, such as enzyme inhibitors, complexing agents, and sulfate compounds, have been proposed for the removal of phenolics responsible for discoloration, haze, and flavor changes but the possibility of using enzymatic laccase treatments as a specific and mild technology for stabilizing beverages against discoloration and clouding represents an attractive alternative. Since such an enzyme is not yet permitted as a food additive, the use of immobilized laccase might be a suitable method to overcome such legal barriers as in this form it may be classified as technological aid. So, laccase could find an application in preparation of must and wine, and in fruit juice stabilization [8].