Influence of maturity on grape tyrosinase activity
Abstract
Enzymatic browning of grape must remains a major issue in winemaking, especially when grapes are affected by grey rot. This browning, caused mainly by the enzyme tyrosinase, leads to the formation of melanins that affects seriously the colour of white and red wines. Tyrosinase is known to oxidize ortho-diphenols into colorless ortho-diquinones that later polymerize into brown pigments. However, little recent research has been done on tyrosinase in grape must, and notably, no studies have yet investigated the effect of grape ripeness on tyrosinase activity. This study aims to fill that gap by analyzing how grape maturity influences the enzyme’s activity.
DOI:
Publication date: September 22, 2025
Issue: 46th World Congress of Vine and Wine
Type: Oral
Authors
1 Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
2 Lallemand Bio S.L. C/ Galileu 303. 1ª planta. 08028-Barcelona, Spain