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

Food enzymes: structure and mechanism

Choice Reviews Online · 1996 · 141 citations

Enzymology, Engineering, Enzymes +12

Direct Analysis of the Major Organic Components in Grape Must and Wine Using High Performance Liquid Chromatography

Robert Frayne · American Journal of Enology and Viticulture · 1986 · 118 citations

Flavoromics, Food Analysis, Direct Analysis +19

Principles of enzymology for the food sciences (2nd edn)

Clyde E. Stauffer · Trends in Food Science & Technology · 1994 · 66 citations

Food Chemistry, Biochemistry, Food Sciences +2

A Reverse Osmosis for the Production of Low Ethanol Content Wine

Kim-Lien T. Bui, R.L. DICK, G Moulin et al. · American Journal of Enology and Viticulture · 1986 · 49 citations

Reverse Osmosis Systems, Engineering, Environmental Engineering +8

The Production of Reduced-Alcohol Wine Using Glucose Oxidase-Treated Juice. Part III. Sensory

Gary J. Pickering, D. A. Heatherbell, M. F. Barnes · American Journal of Enology and Viticulture · 1999 · 42 citations

Food Chemistry, Juice Aeration, Food Fermentation +9