Abstract
The rate and amount of oxygen uptake in must was definitely affected by variety and temperature. Filtering juice without SO2 increased wine color, whereas SO2 addition had a reverse effect. Must browning can be related directly to oxygen uptake. Depending on the must, SO2 of 25 to 100 mg/l is required to inhibit the enzymatic oxidase activity. The enzyme activity can be removed by bentonite fining but not so effectively as with SO2.
- Accepted October 1973.
- Published online January 1973
- Copyright 1973 by the American Society for Enology and Viticulture
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