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. Rosé and red musts showed slight increases in juice yield and color. Sensory values were lower for the treatment of the rosé but not different from the control for the reds.
- Accepted November 1974.
- Published online January 1974
- Copyright 1974 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.