RT Journal Article
SR Electronic
T1 The Effect of Two Commercial Pectic Enzymes on Grape Musts and Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 208
OP 211
DO 10.5344/ajev.1974.25.4.208
VO 25
IS 4
A1 C. S. Ough
A1 H. W. Berg
YR 1974
UL http://www.ajevonline.org/content/25/4/208.abstract
AB Two pectin-splitting commercial enzyme preparations were tested with fresh musts. No difference in the enzymes were noted. About 15% increase in juice yield, increased filterability and clarity, and no browning were found for white juices. Slightly less sensory quality was found for the treated samples with these enzymes. Rosé and red musts showed slight increases in juice yield and color. Sensory values were lower for the treatment of the rosé but not different from the control for the reds.