Abstract
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.
- Received May 1978.
- Revision received September 1978.
- Accepted September 1978.
- Published online January 1979
- Copyright 1979 by the American Society for Enology and Viticulture
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