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Am. J. Enol. Vitic. 39:4:337-340 (1988)
Copyright © 1988 by the American Society for Enology and Viticulture.
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Phenolics and Browning Potential of White Grapes Grown in New York

C. Y. Lee 1 and A. W. Jaworski 1

1 Department of Food Science and Technology, NYSAES, Cornell University, Geneva, NY 14456.

Major phenolic compounds of white grapes grown in New York were isolated individually, and polyphenoloxidase was added to each to measure their relative rates of browning (A420nm) in a model system. A browning index (BI) was established for individual phenolic compounds, such as cis- and trans-isomers of caffeoyl and coumaroyl tartrates, catechin, epicatechin, procyanidin B2 and B3, catechin-gallate, and catechin-catechin-gallate, based on their maximum absorbances, and then the browning potential (BP) values for each grape cultivar were calculated. For some grape cultivars, there was a high correlation between calculated BP values and the observed degree of browning.

Key words: browning, polyphenol oxidase, phenolic compounds, white grapes

Submitted on March 28, 1988






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Copyright © 1988 by the American Society for Enology and Viticulture.