RT Journal Article
SR Electronic
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.
FD American Society for Enology and Viticulture
SP 272
OP 276
DO 10.5344/ajev.1981.32.4.272
VO 32
IS 4
A1 M. R. Brown
A1 C. S. Ough
YR 1981
UL http://www.ajevonline.org/content/32/4/272.abstract
AB 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.