Abstract
For a large number of grape varieties, browning potential and polyphenol oxidase activities were measured at maturity. Classification in accordance to these criteria was made. It was confirmed that polyphenol oxidase of the grape is a strongly bound enzyme and that browning is concentrated for a large part in the non-soluble fractions of the juice. Phenolic substrate appears to be the limiting factor in browning.
- Received June 1982.
- Copyright 1983 by the American Society for Enology and Viticulture
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