Abstract
A glucose oxidase-catalase enzyme system was tested thoroughly for an extended period with a number of samples. Oxygen was rapidly scavenged in white table and rosé wines with residual glucose. Evidence indicates that most of the hydrogen peroxide formed by the glucose oxidase is reduced by the sulfur dioxide rather than the catalase. If the sulfur dioxide is low, however, the catalase is necessary to prevent browning. Conditions which appear to optimize effective maintenance of wine quality by the enzyme treatment are lower pH and medium sulfur dioxide content. The color and aldehyde content are not affected by the enzyme treatment under usual conditions. Ethanol does not affect rate of oxygen removal by the enzyme system. The lower pH's will reduce the rate slightly.
- Accepted February 1975.
- Published online January 1975
- Copyright 1975 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.