Aims: The aim of this research was to determine and quantify the ability of enological tannins to reduce laccase activity and, consequently, to protect wine color against enzymatic browning and/or oxidasic haze. Methods and results: Botrytized grape juice with laccase activity was obtained by inoculating Botrytis cinerea in healthy mature grapes. Laccase activity was determined in grape juice before and after supplementation with enological tannins using the syringaldazine method. White micro-fermentations were performed in the presence or not of laccase activity and supplemented or not with enological tannins in order to determine how the color was affected. Similarly, red micro-fermentations were performed using white grape juice supplemented with malvidin-3-O-glucoside. All enological tannins inhibited laccase activity and protected the wine color. Conclusion: Supplementation with enological tannins is an interesting tool to inhibit laccase activity and protect the color of white wines from browning and the color of red wines from oxidasic haze. Significance and impact of the study: This is the first scientific study evidencing the inhibitory effect of enological tannins on laccase activity in winemaking conditions.