Abstract
The activity of polyphenoloxidase (PPO) was studied during the maturation and wine production of several white grape varieties grown in the northeastern United States. The maturation studies revealed varieties with low, medium, and high levels of PPO activity. The PPO activity for any one cultivar fluctuated throughout the ripening period. No definite correlations between PPO activity and total phenolic content were found.
During wine production the enzyme activity was highest immediately after the crushing of fresh grapes; enzyme activity ceased by the end of the final racking. Enzyme activity was prevented in wines prepared with adequate levels of sulfur dioxide, thereby minimizing brown discoloration; a higher phenolic content also was noted.
- Received November 1979.
- Revision received March 1980.
- Accepted March 1980.
- Published online January 1980
- Copyright 1980 by the American Society for Enology and Viticulture
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Vol 31 Issue 3
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