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Oxidases (GB)
Naturally occurring enzymes that with molecular oxygen react as a hydrogen acceptor and can transfer two or four hydrogen electrons to oxygen. In particular, the phenol oxidases are at an undesirable oxidation during the winemaking for the discoloration or browning of the must responsible. The grapevine species Tyrosinase is found in the clarify largely removed. In wet weather and grape rot as well as in the Botrytis Species occurring Laccase is preserved in larger quantities, it is also resistant to sulfur dioxide, This may be the wine error Brown break cause. Oxidases are very sensitive to heat and are at a mash heating destroyed. See also below reduction,

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