RT Journal Article SR Electronic T1 Some Recent Studies with Glucose Oxidase in Wine JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 54 OP 60 DO 10.5344/ajev.1970.21.2.54 VO 21 IS 2 A1 R. Mcleod A1 C. S. Ough YR 1970 UL http://www.ajevonline.org/content/21/2/54.abstract AB 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.