Progress in Research on Polyphenol Oxidase in Grapes and Wine

doi:10.7506/spkx1002-6630-201615046

Abstract

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:

Q554.1

DONG Zhe, YUAN Chunlong, YAN Xiaoyu, WANG Shasha, ZHOU Yali, SU Pengfei. Progress in Research on Polyphenol Oxidase in Grapes and Wine[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201615046.

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Progress in Research on Polyphenol Oxidase in Grapes and Wine

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