RT Journal Article
SR Electronic
T1 Catecholase Activity in Australian White Grape Varieties
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 203
OP 206
DO 10.5344/ajev.1985.36.3.203
VO 36
IS 3
A1 Rodney L. Hooper
A1 Graham G. Collins
A1 Bryce C. Rankine
YR 1985
UL http://www.ajevonline.org/content/36/3/203.abstract
AB Catecholase activity, total phenolic content, initial optical density, and the browning capacity of grape juice from 14 white Vitis vinifera grape varieties were measured. Influence of site on these factors was studied for four of the varieties. Varietal differences, as well as some regional differences, were found for all measured variables. Catecholase activity was highest in Semillon and Traminer, and lowest in Rhine Riesling and Rkaziteli. Crouchen and Traminer were the most susceptible varieties to browning, while Sauvignon blanc was least susceptible. Although catecholase activity appeared to be an important factor in browning of juices, both the initial optical density, and, to a lesser extent, total phenolic content, also exerted some influence. A high proportion (63%) of the variability in browning by the juices examined could be explained by the interaction between catecholase activity, total phenol content, and initial absorbance of juices. Influence of clonal selection on browning is briefly discussed, as well as possible implications for the Australian white wine industry.