Abstract
Berry weight, sugar content, catechol oxidase activity, and content of phenolic compounds were followed in three varieties of wine grapes from fruit-set to harvest. Followed during vinification also were enzyme activity and phenolic content. Catechol oxidase activity and content of phenolic compounds decreased rapidly during the first month of fruit formation, while berry weight and sugar content increased throughout development. At the end of fermentation of the grape juice, catechol oxidase activity was absent. The substrate affinity of catechol oxidase, the rate of oxidation of a number of substrates, the inhibition of the enzyme by SO<sub>2</sub> and alcohol, and its behavior on electrophoresis and isoelectric focusing are described.
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