RT Journal Article
SR Electronic
T1 Pectic Enzyme Effects on Red Grapes
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 195
OP 200
DO 10.5344/ajev.1975.26.4.195
VO 26
IS 4
A1 C. S. Ough
A1 A. C. Noble
A1 D. Temple
YR 1975
UL http://www.ajevonline.org/content/26/4/195.abstract
AB Pectic enzyme treatment gave some time savings in color development. At least 20% less fermentation time was required to obtain the same color prior to pressing when pressing was done early (48 to 72 hours). At a given skin contact time, less total phenols were extracted in the control. Wine quality was not lowered by the enzyme treatment.