<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Villettaz, J.-C.</style></author><author><style face="normal" font="default" size="100%">Steiner, D.</style></author><author><style face="normal" font="default" size="100%">Trogus, H.</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">The Use of a Beta Glucanase as an Enzyme in Wine Clarification and Filtration</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1984</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1984-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">253-256</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.1984.35.4.253</style></doi><volume><style face="normal" font="default" size="100%">35</style></volume><issue><style face="normal" font="default" size="100%">4</style></issue><abstract><style  face="normal" font="default" size="100%">Beta glucanase enzyme treatment will improve, via hydrolysis of beta-glucan, the filterability of wines made from botrytized grapes. Factors influencing enzyme activity are discussed.</style></abstract></record></records></xml>