The production of reduced-alcohol wines using Gluzyme Mono® 10.000 BG-treated grape juice

South African Journal of Enology and Viticulture

Volumn 30, Issue 2, 2009, Pages 124-132

  Biyela, B N E ^a   du Toit, W J ^a   Divol, B ^a   Malherbe, D F ^a   van Rensburg, P ^a,b  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b Distell   (South Africa)

Author keywords

Gluconic acid; Glucose oxidase; Reduced or low alcohol wine

Indexed keywords

ASPERGILLUS ORYZAE; VITACEAE;

EID: 77952903004     PISSN: 0253939X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (44)

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