Optimising glucose conversion in the production of reduced alcohol wine using glucose oxidase

Food Research International

Volumn 31, Issue 10, 1998, Pages 685-692

  Pickering, G J ^a   Heatherbell, D A ^b   Barnes, M F ^b  

^a Fac Sci Technol E Inst T   (New Zealand)

^b LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Glucose oxidase catalase; Juice oxidation; Juice processing; Low alcohol wine; Reduced sugar grape juice; Reduced alcohol wine

Indexed keywords

ACIDITY; BIOCATALYSIS; ENZYME ACTIVITY; ENZYMIC CONVERSION; ENZYMIC DEGRADATION; FERMENTATION OPTIMIZATION; FRUIT JUICE; GLUCONIC ACID; GLUCOSE METABOLISM; GLUCOSE OXIDASE; GRAPE; MIXING; SPARGING; TEMPERATURE; WINE PRODUCTION;

EID: 0032468940     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00046-0     Document Type: Article

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