Abstract
An acid urease was applied to the reduction of naturally occurring and added urea in sixty seven different bottled U.S. table and dessert wines purchased at random from the marketplace. The urease evaluated was found to be effective in reducing urea levels to less than half of their initial values in 53 of 59 table wines and three of eight dessert wines.
- Received September 1989.
- Copyright 1990 by the American Society for Enology and Viticulture
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