RT Journal Article SR Electronic T1 Phenolics and Browning Potential of White Grapes Grown in New York JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 337 OP 340 DO 10.5344/ajev.1988.39.4.337 VO 39 IS 4 A1 C. Y. Lee A1 A. W. Jaworski YR 1988 UL http://www.ajevonline.org/content/39/4/337.abstract AB 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.