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Glucose Oxidase

Glucose oxidase can lower the alcohol content of wine through the removal of some of the glucose (by converting it to D-glucono-1,5-lactone), which would otherwise be converted to alcohol. Tests showed that the glucose oxidase treatment of wine-must could reduce the potential alcohol content of wine by about 2%.

Synonym(s): Aero-glucose dehydrogenase, Glucose aerodehydrogenase, Glucose oxyhydrase, Notatin
CAS Number: 9001-37-0 
E Number: 1102 
INS Number: 1102

International Organisations 

Codex Alimentarius 

-Food Category, Functional Class and Recommended Usage is not available at this time. 

International Organisation of Vine and Wine (OIV) 

-Food Category, Functional Class and Recommended Usage is not available at this time. 

FIVS 

Classification Category 4 – Not naturally occurring in grapes and treatment residual in wine Recommended Usage Good Manufacturing Practice (GMP)

Usage in Winemaking: 

Glucose oxidase can lower the alcohol content of wine through the removal of some of the glucose (by converting it to D-glucono-1,5-lactone), which would otherwise be converted to alcohol. Tests showed that the glucose oxidase treatment of wine-must could reduce the potential alcohol content of wine by about 2%. In addition, glucose oxidase is able to inhibit wine spoilage through its bactericidal effect on acetic acid bacteria and lactic acid bacteria during the fermentation process. The bactericidal effect of the enzyme means fewer preservatives need to be added to the wine. Glucose oxidase is also used to keep the color of white wine stable with age.

See FIVS technical papers for more information - click here. 

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