TY - JOUR T1 - Pectic Enzyme Effects on Red Grapes JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 195 LP - 200 DO - 10.5344/ajev.1975.26.4.195 VL - 26 IS - 4 AU - C. S. Ough AU - A. C. Noble AU - D. Temple Y1 - 1975/01/01 UR - http://www.ajevonline.org/content/26/4/195.abstract N2 - Pectic enzyme treatment gave some time savings in color development. At least 20% less fermentation time was required to obtain the same color prior to pressing when pressing was done early (48 to 72 hours). At a given skin contact time, less total phenols were extracted in the control. Wine quality was not lowered by the enzyme treatment. ER -