TY - JOUR T1 - Pectic-Enzyme Treatment of White Grapes: Temperature, Variety and Skin-Contact Time Factors JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 22 LP - 27 DO - 10.5344/ajev.1979.30.1.22 VL - 30 IS - 1 AU - C. S. Ough AU - E. A. Crowell Y1 - 1979/01/01 UR - http://www.ajevonline.org/content/30/1/22.abstract N2 - Treating crushed white grapes with pectic enzyme increases juice yield. Wine analysis indicates a higher methanol production but only very minor other chemical changes attributable to the pectic-enzyme treatment. Sensory tests indicate that wine quality is either enhanced or unchanged. Temperature and time of skin-contact are extremely important factors in analytical and quality changes independent of enzyme additions. ER -