Abstract:The effects of vacuum impregnation combined with tea polyphenol on quality and impregnation properties of Kyoho grapes were investigated.Material transfer during vacuum impregnation was modeled.The maximum effective porosity and impregnation volume fraction were obtained at 20℃and 15 min.The impregnation level was best using these conditions.The hardness of grape fruits under these impregnation conditions was the highest，the activities of polyphenol oxidase and peroxidase in fruit were the lowest，while the activity of phenylalanine ammonia-lyase was higher.The content of tea polyphenols and anthocyanins was higher，and grape color also was better at these impregnation conditions.The results of the research on mass transfer of vacuum impregnation combined with tea polyphenol process showed that the Azura，Penetration，and Magee models could better predict the water loss and solids acquisition during the vacuum impregnation process of grapes.