CORDIS Project
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This project focuses on utilizing laccase enzymes from lactic acid bacteria to remove harmful compounds and off-flavors in wine, enhancing its quality and safety. By replacing traditional chemical methods, the project aims to improve wine production processes and ensure consumer health.
This project is aimed at applying laccases enzymes from lactic acid bacteria (LAB) to eliminate undesirable substances in wines such as toxic compounds (biogenic amines-BA and ochratoxin A-OTA) and off-flavors (volatile phenols - VP) produced from yeasts, fungi and bacteria during the winemaking process.Wine has become a daily consuming-product and the EU is the world’s leading wine producer (60% of world production).
To guarantee food quality and safety control for consumers, winemakers normall…
UNIVERSITAT DE VALENCIA
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