Polyphenol oxidases from wine grapes

Abstract

Wine is produced from grapes which contain enzymes forming unfavorable dark polymers such as melanin, oxidizing proteins, and phenols which may influence their functions. Here we focus on the class of type-3 copper proteins presenting new insights on the structure, the occurrence during the ripening process and during wine making. Then, the reactivity of the enzymes on polyphenols from wine grapes are discussed and the possible consequences on health.