Kvasny Prum. 1970; 16(4): 87-90 | DOI: 10.18832/kp1970010

Glucoseoxidase as a stabilizer preventing wine from microbial turbidity.Peer-reviewed article

M. ORSZÁGOVÁ, A. DOBOŠ, E. PARTLOVÁ

The results of a comprehensive  series of experiments indicate, that the stabilizing effect of glucoseoxidase is not quite satisfactory. The remaining slight turbidity is due to the ability of anaerobic yeast to propagate even in media without oxygen. Turbidity in wine treated with glucoseoxidase is very light, fails to settle and does not tend to form agglomerations of cells, typical for wine without stabilizing additives. The turbidity, though slight, must be eliminated. It can be reasonably expected that by combining  the glucoseoxidase+catalase enzyme system with some chemicals, preventing aerobic and anaerobic microorganism from propagation, the turbidity could be fully suppressed.
(In Czech, English summary only)

Keywords: wine, glocosooxidase, turbidity

Published: April 1, 1970