Laccase management guide

Laccase is an extracellular oxidative enzyme produced by fungi (namely Botrytis cinerea). It oxidizes phenolic compounds in the contaminated grapes and degrades aromas. How to deal with laccase activity in red and white winemaking?
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Fining wines

Fining consists of “adding to a wine a clarifying agent capable of coagulating and forming flakes, which settle causing particles to precipitate thus having a clarifying effect” (Ribéreau-Gayon et al., 1977). Besides having a clarifying effect, fining leads to changes in the polyphenolic structure of wines and improves the stability of colouring matter by eliminating particles likely to precipitate later in bottle (Lagune-Ammirati and Glories, 1996). Fining also helps reducing the microbial load of the wine (Murat and Dumeau, 2003).
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Good management of nutrition and fermentations aids

For successful vinification the needs of the yeast must be met. Assimilable nitrogen, vitamins and mineral salts are growth factors which determine the fermentation kinetics. Additionally, sterols and long-chain fatty acids, as survival factors, are elements that are necessary for the successful completion of fermentation.
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Good MLF management

Malolactic fermentation (MLF) is a key stage of vinification. Its success depends on respect for hygiene regulations and control over the wine’s microbiological state. At the end of alcoholic fermentation (AF), taking advantage of the decline in Saccharomyces numbers, numerous spoilage organisms (Brettanomyces, biogenic amine-producing indigenous lactic bacteria…)...
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Vinification of harvests affected by botrytis cinerea

Botrytis cinerea is a mycelium fungus commonly called grey mould. It develops on the surface of the grapes and forms small grey-white filaments. This fungus produces extracellular enzymes, notably laccase, which is responsible for the oxidation of numerous phenolic compounds in the contaminated grapes and for the degradation of certain aromas.
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Good AF management

In modern vinification it is crucial to reach a product objective in terms of a stylistically well-defined and reproducible wine in order to meet market requirements. This necessitates complete control of the winemaking process and, first of all, the alcoholic fermentation (AF).
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Fermentation management
Specific case: yeast / bacteria co-inoculation

Yeast / bacteria co-inoculation is an alternative to this classic scheme. It consists of inoculating bacteria into the must at the start of AF. When yeast activity starts to slow down, the bacteria take over and, ideally, malo-lactic fermentation (MLF) commences rapidly (figure 1). Co-inoculation can be applied to most vinification procedures (traditional in reds, or in white fermentations).
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