Abstract
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 <i>(-)</i>-epicatechin, ferulic and <i>o</i>-coumaric acids. The technique, applied first for phenols removal from grape must, was considered useful to white wine stabilization.
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