RT Journal Article SR Electronic T1 Glucose Oxidase in Conjunction with Catalase – An Effective System of Wine pH Management in Red Wine JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP ajev.2022.22001c DO 10.5344/ajev.2022.22001c A1 Andreea Botezatu A1 Aaron Essary A1 Martha Bajec YR 2022 UL http://www.ajevonline.org/content/early/2022/11/04/ajev.2022.22001c.abstract AB Background and goals High grape pH directly influences the quality of the subsequent wines. Acidulation of grape juice and grape must by tartaric acid is a common practice but can leave a wine’s flavor unbalanced. Commercially available Catazyme® 25L, which contains the enzymes Glucose Oxidase (GOx) and Catalase, was investigated as a valid way to lower high pH in red grape juice/must while simultaneously lowering glucose, lowering potential alcohol, and increasing acidity.Methods and key findings Tempranillo must and juice were treated with Catazyme® 25L at two levels of dosage (0.5 g/L and 1g/L) over a 24 hrs period under continuous aeration. Chemical and sensory analyses were performed on the resulting wines. Results indicated that the pH of Tempranillo juice was lowered by 0.84 units when using Catazyme® 25L at a rate of 1.0g/L. Similarly, addition of Catazyme® 25L at 0.5g/L decreased pH from must and juice, from 4.6 to 4.0 and 3.8, respectively. Lower alcohol wines were produced when using Catazyme® 25 L due to glucose being converted into gluconic acid. Sensory evaluation of the wines indicated a positive impact of the enzyme on color, aroma, and in-mouth flavor.Conclusions and significance GOx in conjunction with catalase is an effective pH management system and of particular value in hot climate winemaking, where it can also help lower alcohol concentration, while positively impacting the sensory profiles of the wines.