Activity of the oxidizing enzymes during the white winemaking

Authors:
Carmen Popescu, Elena Postolache, Aurel Ciubucă, Gabriela Rapeanu, Traian Hopulele
Abstract:
The biochemical processes, especially the oxireductive ones, which occur when grapes are processed, influence directly the character and direction of the transformation of the substances contained in the grapes. The way of grapes processing influences the activity of the oxidative enzymes, the quantity of marcs of grapes in the must, the colour and the content of polyphenols. In this article has been observed the influence of the technological operations which are part of the technological flow for the winemaking of white grapes Feteasca Regala variety. Its influence on the activity of the oxidative enzymes, the wine colour, polyphenols content, the index of polyphenoloxidase(IPFO) and on the index of browning(IB) were quantified as well
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