Application of Acid Urease to Reduction of Urea in Commercial Wines
- 1 January 1990
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 41 (4) , 350-354
- https://doi.org/10.5344/ajev.1990.41.4.350
Abstract
An acid urease was applied to the reduction of naturally occurring and added urea in sixty seven different bottled U.S. table and dessert wines purchased at random from the marketplace. The urease evaluated was found to be effective in reducing urea levels to less than half of their initial values in 53 of 59 table wines and three of eight dessert wines.Keywords
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