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ENZYMATIC CHANGES IN FROZEN JUICE OF WINEMAKING GRAPE, OBTAINED AT DIFFERENT HARVEST MATURITY.

Author(s) : FUSTER C., PRESTAMO G.

Summary

THE PURPOSE OF THE STUDY WAS TO DETERMINE THE OPTIMUM HARVEST DATE. TESTS WERE CARRIED OUT ON THE FROZEN MUST OF RED GRAPES OF THE GARNACHA VARIETY DURING RIPENING. THE TOTAL SOLUBLE SOLID CONTENT, PH, POTASSIUM CONTENT AND PEROXIDASE AND POLYPHENOL OXIDASE ACTIVITY WERE DETERMINED. POLYPHENOL-OXIDASE RESULTS SHOW THAT ACTIVITY IS HIGHER DURING THE VERAISON OF GRAPES AND IT LOWERS WHEN THE GRAPES RIPEN, THEN IT RISES AGAIN AT THE OPTIMUM HARVEST TIME. THE AUTHORS OBSERVED THAT POLYPHENOLOXIDASE ACTIVITY IS HIGHER THAN THAT OF PEROXIDASE. AT THE OPTIMUM HARVEST TIME, THE PH AND POTASSIUM CONTENT HAVE THE HIGHEST VALUE.

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Pages: 422-428

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Details

  • Original title: ENZYMATIC CHANGES IN FROZEN JUICE OF WINEMAKING GRAPE, OBTAINED AT DIFFERENT HARVEST MATURITY.
  • Record ID : 1988-1955
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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