@article {Ough208, author = {C. S. Ough and H. W. Berg}, title = {The Effect of Two Commercial Pectic Enzymes on Grape Musts and Wines}, volume = {25}, number = {4}, pages = {208--211}, year = {1974}, doi = {10.5344/ajev.1974.25.4.208}, publisher = {American Journal of Enology and Viticulture}, abstract = {Two pectin-splitting commercial enzyme preparations were tested with fresh musts. No difference in the enzymes were noted. About 15\% increase in juice yield, increased filterability and clarity, and no browning were found for white juices. Slightly less sensory quality was found for the treated samples with these enzymes. Ros{\'e} and red musts showed slight increases in juice yield and color. Sensory values were lower for the treatment of the ros{\'e} but not different from the control for the reds.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/25/4/208}, eprint = {https://www.ajevonline.org/content/25/4/208.full.pdf}, journal = {American Journal of Enology and Viticulture} }