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Progress in Research on Polyphenol Oxidase in Grapes and Wine

DONG Zhe1, YUAN Chunlong1,2,*, YAN Xiaoyu1, WANG Shasha1, ZHOU Yali1, SU Pengfei1   

  1. 1. College of Enology, Northwest A&F University, Yangling 712100, China;
    2. Heyang Experimental Demonstration Station, Northwest A&F University, Heyang 715300, China
  • Online:2016-08-15 Published:2016-08-30

Abstract:

During the processing of grapes and wine, polyphenol oxidase (PPO) oxidizes grape juice and wine, particularly
for white wine. PPO can seriously affect wine quality. The aims of this paper are to review the structure, functions and
distribution of PPO in grapes, and to discuss its oxidation mechanisms during wine-making process. Moreover, the factors
influencing PPO activity and PPO inhibitors are also discussed, providing a reference for controlling oxidative browning
caused by PPO during the processing of grapes and wine.

Key words: polyphenol oxidase (PPO), grape, wine, browning mechanism, inhibitor

CLC Number: