Abstract
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.
- Accepted October 1975.
- Published online January 1975
- Copyright 1975 by the American Society for Enology and Viticulture
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Vol 26 Issue 4
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