glucose oxidase
- Open AccessGlucose Oxidase in Conjunction with Catalase – An Effective System of Wine pH Management in Red WineView ORCID ProfileAndreea Botezatu, View ORCID ProfileAaron Essary, View ORCID ProfileMartha BajecAm J Enol Vitic. 2023 74: 0740004 ; DOI: 10.5344/ajev.2022.22001cAndreea Botezatu1Horticulture Department, Texas A&M University, College Station, TX 77843, USA;Aaron Essary1Horticulture Department, Texas A&M University, College Station, TX 77843, USA;Martha Bajec2Bajec Senseworks Consulting, Hamilton, ON L9A 1L5, Canada.
- You have accessRestricted accessTechnical Feasibility of Glucose Oxidase as a Prefermentation Treatment for Lowering the Alcoholic Degree of Red WinePedro Valencia, Karen Espinoza, Cristian Ramirez, Wendy Franco, Alejandra UrtubiaAm J Enol Vitic. 2017 68: 386-389 ; DOI: 10.5344/ajev.2017.16005Pedro Valencia1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, ChileKaren Espinoza1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, ChileCristian Ramirez1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, ChileWendy Franco2Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackena 4860, Santiago, ChileAlejandra Urtubia1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile3Centro Regional de Estudios en Alimentos y Salud (CREAS), Avenida Universidad 330, Placilla-Sector Curauma, Valparaíso, Chile.
- You have accessRestricted accessThe Production of Reduced-Alcohol Wine Using Glucose Oxidase Treated Juice. Part I. CompositionG. J. Pickering, D. A. Heatherbell, M. F. BarnesAm J Enol Vitic. 1999 50: 291-298 ; DOI: 10.5344/ajev.1999.50.3.291G. J. PickeringViticulture and Oenology Group, Faculty of Science and Technology, Eastern Institute of Technology, Private Bag 1201, Taradale, New ZealandD. A. Heatherbell
- You have accessRestricted accessThe Production of Reduced-Alcohol Wine Using Glucose Oxidase-Treated Juice. Part II. Stability and SO2-BindingG. J. Pickering, D. A. Heatherbell, M. F. BarnesAm J Enol Vitic. 1999 50: 299-306 ; DOI: 10.5344/ajev.1999.50.3.299G. J. PickeringViticulture and Oenology Group, Faculty of Science and Technology, Eastern Institute of Technology, Private Bag 1201, Taradale, New ZealandD. A. Heatherbell
- You have accessRestricted accessThe Production of Reduced-Alcohol Wine Using Glucose Oxidase-Treated Juice. Part III. SensoryG. J. Pickering, D. A. Heatherbell, M. F. BarnesAm J Enol Vitic. 1999 50: 307-316 ; DOI: 10.5344/ajev.1999.50.3.307G. J. PickeringViticulture and Oenology Group, Faculty of Science and Technology, Eastern Institute of Technology, Private Bag 1201, Taradale, New ZealandD. A. Heatherbell