Abstract
Enzyme banding patterns for over 60 varieties of wine and table grapes were determined by gel electrophoresis. Enzymes were extracted from ripe berries of each variety and separated by electrophoresis in a starch gel. Enzyme bands were detected by developing the gels in a buffered solution that produced an insoluble dye at the site of enzyme activity. The varieties were assayed for leucine aminopeptidase, indophenol oxidase, acid phosphatase, catechol oxidase, alcohol dehydrogenase, esterase, and peroxidase. The first four enzymes listed were found the most useful for distinguishing varieties.
- Accepted May 1976.
- Published online January 1976
- Copyright 1976 by the American Society for Enology and Viticulture
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