Polyphenol Oxidase Activity and Total Phenol Content in Red Wine Grape

doi:10.7506/spkx1002-6630-201309011

Abstract

Abstract:

Polyphenol oxidase (PPO) activity, total phenolic (TP) content and the browning degree (BD) of 27 cultivars of
red wine grape and the influence of this three factors on the value of L* of wine were analyzed. Variety selection was carried
out by system clustering using ratio η (PPO activity/TP content), and further divided using quadrant distribution between
the average of the two indicators. The results showed significant differences in PPO activity, total phenolic content and
browning degree among different red wine grape varieties. There was no significant correlation between the PPO activity and
total phenol content, but they were both significantly positively related to the browning degree. PPO activity, total phenolic
content and the browning degree were significantly negatively correlated with L* value of red wine. Cabernet Gernischet,
Seibel Noir, Cabernet Sauvignon, Merlot, Kapц Maт and Cabernet Franc were selected as fine red wine grape varieties with
low PPO activity and high total phenolic content.

Key words: red wine grape cultivars, polyphenol oxidase activity, total phenol content, the browning degree, grape wine L*

CLC Number:

WANG Yue-hui，XU Hong-yu，ZHANG Jing-fang*，HOU Li-xuan，CHENG Bing. Polyphenol Oxidase Activity and Total Phenol Content in Red Wine Grape[J]. FOOD SCIENCE, 2013, 34(9): 47-51.

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