Some Recent Studies with Glucose Oxidase in Wine

¹ Department of Viticuture and Enology, University of California, Davis.

The use of a glucose oxidase-catalase enzyme system appears practical for use in oxygen scavenging of some table wines bottled with residual sugar. If the reducing sugar is in excess of 1% the enzyme system seems to operate to remove the oxygen in less than 72 hrs to below 1 ml/l level of oxygen. Quality factors will have to be weighed against cost factors in judgment as to whether nitrogen stripping, bottle blow-out and other protective means should be used or partially used or replaced by the enzyme system.

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