TY - JOUR T1 - A Comparison of Activity and Effects of Two Commercial Pectic Enzyme Preparations on White Grape Musts and Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 272 LP - 276 DO - 10.5344/ajev.1981.32.4.272 VL - 32 IS - 4 AU - M. R. Brown AU - C. S. Ough Y1 - 1981/01/01 UR - http://www.ajevonline.org/content/32/4/272.abstract N2 - White grape musts of eight different varieties were treated with pectic enzyme preparations. These treatments resulted in increases in total juice yields, clarity of the wine, filterability, methanol production, wine quality, browning capacity and amounts of solids that settled. Standardizing the preparations on the basis of polygalacturonase activity showed that differences in parameters such as browning capacity, methanol production, and juice yield are due to the activity of the preparation on the basis of its apple juice depectinizing activity. ER -