TY - JOUR T1 - Some Recent Studies with Glucose Oxidase in Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 54 LP - 60 DO - 10.5344/ajev.1970.21.2.54 VL - 21 IS - 2 AU - R. Mcleod AU - C. S. Ough Y1 - 1970/01/01 UR - http://www.ajevonline.org/content/21/2/54.abstract N2 - The use of a glucose oxidase-catalase enzyme system appears practical for use in oxygen scavenging of some table wines bottled with residual sugar. If the reducing sugar is in excess of 1% the enzyme system seems to operate to remove the oxygen in less than 72 hrs to below 1 ml/l level of oxygen. Quality factors will have to be weighed against cost factors in judgment as to whether nitrogen stripping, bottle blow-out and other protective means should be used or partially used or replaced by the enzyme system. ER -