Enzymatic Management of pH in White Wines

This paper investigates the potential of the enzymatic management of high pH in white juice and wine using a combination of enzymes-glucose oxidase coupled with catalase. Catazyme(®) 25 L, a commercially available blend of the two enzymes, was added at different doses (0.2 g/L, 0.6 g/L, and 1g/L) to...

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Detalles Bibliográficos
Autores principales: Botezatu, Andreea, Elizondo, Carlos, Bajec, Martha, Miller, Rhonda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8124146/
https://www.ncbi.nlm.nih.gov/pubmed/34066480
http://dx.doi.org/10.3390/molecules26092730

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8124146/
https://www.ncbi.nlm.nih.gov/pubmed/34066480
http://dx.doi.org/10.3390/molecules26092730

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