葡萄与葡萄酒中多酚氧化酶研究进展

Progress in Research on Polyphenol Oxidase in Grapes and Wine

在葡萄与葡萄酒的加工过程中,多酚氧化酶可以引起葡萄汁和葡萄酒的氧化,尤其是白葡萄酒,严重影响了葡萄酒的品质。本文总结了葡萄中多酚氧化酶的结构和功能及其在葡萄中的分布情况,并且揭示了在葡萄酒酿造工艺中其引起氧化褐变的机制,同时介绍了影响多酚氧化酶活性的因素和多酚氧化酶抑制剂应用等的研究进展,为进一步控制葡萄酒酿造过程中多酚氧化酶引起的氧化褐变提供参考。

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