The dynamics of oxidative enzymes during the white winemaking.

摘要: The aim of this paper was to monitorise the evolution oxidative enzymes activity during process winemaking from white grapes. second objective evaluate browning capacity grape must alcoholic fermentation stage and in resulting wine. During fermentation, reduced, thus enzymatic peroxydase decreased by approximately 60% initial activity, tyrosinase 40% laccase activity. wines diminished progressively after three months wine aging. 25-60% reduced appreciatively 10% reached value 0 at had been obtained. values PFO IB indices increased (after 3 months) decreased.