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Home/ Research and Development/ Studies for the prevention of Red Wine Browning – development of a molecular control for the copper enzyme Laccase

Studies for the prevention of Red Wine Browning – development of a molecular control for the copper enzyme Laccase

Abstract

Studies for the prevention of Red Wine Browning - development of a molecular control for the copper enzyme Laccase

This content is restricted to wine exporters and levy-payers. Some reports are available for purchase to non-levy payers/exporters.

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This content is restricted to wine exporters and levy-payers. Some reports are available for purchase to non-levy payers/exporters.

Find out more