Laccase from Botrytis cinerea, secreted by the fungus into the grape berry, is responsible for the oxidation phynomena in musts and wines (oxidasic casse). From a fungus culture, the enzyme was extracted for a study of its properties: specificity; influence of inhibitors, pH and temperature; The results confirm that the enzyme from Botrytis cinerea belongs to the laccase family, though it has some characteristic differences from the other laccases previously described.