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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. The phenol oxidases in particular are undesirable oxidation during the winemaking for discoloration or browning of the perry responsible. Grape's own species tyrosinase is used in clarify largely removed. The in wet weather and bunch rot as with the Botrytis Occurring species Laccase is preserved in large quantities, it is also resistant to sulfur dioxide, This can be the wine bug Brown break cause. Oxidases are very sensitive to heat and become mash heating destroyed. See also under reduction,

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