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The Affinity for Oxygen of Polyphenoloxidase in Grapes

In this article:

The influence of oxygen on the reaction of polyphenoloxidase in grapes was determined. Rapid browning of injured fresh fruits, fruit juices and drying fruits is generally caused by polyphenoloxidases.

The importance of these results for wine making is discussed

The Affinity for Oxygen of Polyphenoloxidase in Grapes

1973, Zeitschrift für Lebensmittel-Untersuchung und -Forschung., vol 152, pages 38 – 41

csiro 290

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VINE PHYSIOLOGY

The Australian dried grape industry strives for innovation, ensuring its processes are efficient, sustainable and fair.

LIBRARY

The Affinity for Oxygen of Polyphenoloxidase in Grapes

Head office: 54 Lemon Avenue, Mildura VIC 3500
Postal address: PO Box 5042, Mildura VIC 3502

Phone: +61 3 5023 5174
Email: admin@driedfruitsaustralia.org.au

Dried Fruits Australia acknowledges the Traditional Custodians of the land and pays respect to Elders past and present.

VINE PHYSIOLOGY

The Australian dried grape industry strives for innovation, ensuring its processes are efficient, sustainable and fair.

LIBRARY

The Affinity for Oxygen of Polyphenoloxidase in Grapes

Head office: 54 Lemon Avenue, Mildura VIC 3500 Postal address: PO Box 5042, Mildura VIC 3502

Phone: +61 3 5023 5174 Email: admin@driedfruitsaustralia.org.au

Dried Fruits Australia acknowledges the Traditional Custodians of the land and pays respect to Elders past and present.

Head office: 54 Lemon Avenue, Mildura VIC 3500
Postal address: PO Box 5042, Mildura VIC 3502

Phone: +61 3 5023 5174
Email: admin@driedfruitsaustralia.org.au