Abstract
The rate and amount of oxygen uptake in must was definitely affected by variety and temperature. Filtering juice without SO<sub>2</sub> increased wine color, whereas SO<sub>2</sub> addition had a reverse effect. Must browning can be related directly to oxygen uptake. Depending on the must, SO<sub>2</sub> of 25 to 100 mg/l is required to inhibit the enzymatic oxidase activity. The enzyme activity can be removed by bentonite fining but not so effectively as with SO<sub>2</sub>.
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