Research Note
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
Pedro Valencia
1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile
Karen Espinoza
1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile
Cristian Ramirez
1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile
Wendy Franco
2Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackena 4860, Santiago, Chile
Alejandra Urtubia
1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile
3Centro Regional de Estudios en Alimentos y Salud (CREAS), Avenida Universidad 330, Placilla-Sector Curauma, Valparaíso, Chile.
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.
Forgot your user name or password?
Vol 68 Issue 3
You have accessRestricted access
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
Pedro Valencia
1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile
Karen Espinoza
1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile
Cristian Ramirez
1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile
Wendy Franco
2Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackena 4860, Santiago, Chile
Alejandra Urtubia
1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile
3Centro Regional de Estudios en Alimentos y Salud (CREAS), Avenida Universidad 330, Placilla-Sector Curauma, Valparaíso, Chile.
You have accessRestricted access
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
Pedro Valencia
1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile
Karen Espinoza
1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile
Cristian Ramirez
1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile
Wendy Franco
2Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackena 4860, Santiago, Chile
Alejandra Urtubia
1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile
3Centro Regional de Estudios en Alimentos y Salud (CREAS), Avenida Universidad 330, Placilla-Sector Curauma, Valparaíso, Chile.