PT  - JOURNAL ARTICLE
AU  - R. Mcleod
AU  - C. S. Ough
TI  - Some Recent Studies with Glucose Oxidase in Wine
AID  - 10.5344/ajev.1970.21.2.54
DP  - 1970 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 54--60
VI  - 21
IP  - 2
4099  - http://www.ajevonline.org/content/21/2/54.short
4100  - http://www.ajevonline.org/content/21/2/54.full
SO  - Am J Enol Vitic.1970 Jan 01; 21
AB  - 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.