What You Need to Know
Glucose oxidase (EC 1.1.3.4) catalyzes the oxidation of β-D-glucose to D-glucono-1,5-lactone while reducing molecular oxygen to hydrogen peroxide, which is subsequently broken down by endogenous catalase.
Critical for preserving delicate aromatic compounds in white wines and preventing browning reactions in oxidation-prone varieties.
Key Parameters
Temperature
35°C
15°C - 45°C
Time
3-5 days
24 hours - 2 weeks
Equipment
DO meterAirtight fermentation locks
Steps
- 1.
Premium Sauvignon Blanc (New World regions): Preserves volatile thiols like 3MH
The Science
Primary Reaction
C6H12O6 + O2 → C6H10O6 + H2O2