Important! Sulfur dioxide or ascorbic acid must not be added to the sample, as they interfere with the analysis.
Laccase is an enzyme produced by Botrytis cinerea. If present, it may cause premature browning of wines. This test allows winemakers to assess the level of Laccase activity, and take appropriate preventive action. It may also be used to assess the effectiveness of treatment methods, such as pasteurisation.
10mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 10ml sample.