TY - JOUR T1 - Oxygen Uptake Studies on Grape Juice JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 148 LP - 152 DO - 10.5344/ajev.1973.24.4.148 VL - 24 IS - 4 AU - B. B. White AU - C. S. Ough Y1 - 1973/01/01 UR - http://www.ajevonline.org/content/24/4/148.abstract N2 - The rate and amount of oxygen uptake in must was definitely affected by variety and temperature. Filtering juice without SO2 increased wine color, whereas SO2 addition had a reverse effect. Must browning can be related directly to oxygen uptake. Depending on the must, SO2 of 25 to 100 mg/l is required to inhibit the enzymatic oxidase activity. The enzyme activity can be removed by bentonite fining but not so effectively as with SO2. ER -