PT - JOURNAL ARTICLE AU - M. Servili AU - G. De Stefano AU - P. Piacquadio AU - V. Sciancalepore TI - A Novel Method for Removing Phenols from Grape Must AID - 10.5344/ajev.2000.51.4.357 DP - 2000 Jan 01 TA - American Journal of Enology and Viticulture PG - 357--361 VI - 51 IP - 4 4099 - http://www.ajevonline.org/content/51/4/357.short 4100 - http://www.ajevonline.org/content/51/4/357.full SO - Am J Enol Vitic.2000 Jan 01; 51 AB - The removal of phenolic compounds from white grape must is currently performed by the use of fining agents and/or enzymes free in solution. This paper reports a novel enzymatic technique for removing phenols from white grape must using a fungal laccase immobilized on copper-chelate regenerable carrier. The effects of enzymatic treatment on the phenol removal from must using starting and regenerated carriers were investigated. Results show that all the phenolic compounds were partially removed by the enzymatic treatment. The highest removal was observed for (-)-epicatechin, ferulic and o-coumaric acids. The technique, applied first for phenols removal from grape must, was considered useful to white wine stabilization.