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Technical Feasibility of Glucose Oxidase as a Prefermentation Treatment for Lowering the Alcoholic Degree of Red Wine

Pedro Valencia, Karen Espinoza, Cristian Ramirez, Wendy Franco, Alejandra Urtubia
Am J Enol Vitic.  2017  68: 386-389  ; DOI: 10.5344/ajev.2017.16005

Article Information

vol. 68 no. 3

DOI 
https://doi.org/10.5344/ajev.2017.16005
Published By 
American Journal of Enology and Viticulture
History 
  • Received January 2016
  • Revision received August 2016
  • Revision received January 2017
  • Accepted January 2017
  • Published online June 2017.

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©2017 by the American Society for Enology and Viticulture

Author Information

  1. Pedro Valencia1,
  2. Karen Espinoza1,
  3. Cristian Ramirez1,
  4. Wendy Franco2 and
  5. Alejandra Urtubia1,3,*
  1. 1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile
  2. 2Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackena 4860, Santiago, Chile
  3. 3Centro Regional de Estudios en Alimentos y Salud (CREAS), Avenida Universidad 330, Placilla-Sector Curauma, Valparaíso, Chile.
  1. ↵* Corresponding author (alejandra.urtubia{at}usm.cl; tel: 56322654258; fax: 56322654478)
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Technical Feasibility of Glucose Oxidase as a Prefermentation Treatment for Lowering the Alcoholic Degree of Red Wine
Pedro Valencia, Karen Espinoza, Cristian Ramirez, Wendy Franco, Alejandra Urtubia
Am J Enol Vitic.  2017  68: 386-389  ; DOI: 10.5344/ajev.2017.16005
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