PT  - JOURNAL ARTICLE
AU  - B. B. White
AU  - C. S. Ough
TI  - Oxygen Uptake Studies on Grape Juice
AID  - 10.5344/ajev.1973.24.4.148
DP  - 1973 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 148--152
VI  - 24
IP  - 4
4099  - http://www.ajevonline.org/content/24/4/148.short
4100  - http://www.ajevonline.org/content/24/4/148.full
SO  - Am J Enol Vitic.1973 Jan 01; 24
AB  - 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.