Description
Glucose oxidase enzymatically scavenges oxygen to prevent oxidative spoilage in wines.
Technical
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.
Culinary Significance
Critical for preserving delicate aromatic compounds in white wines and preventing browning reactions in oxidation-prone varieties.
Science
Primary Reaction
C6H12O6 + O2 → C6H10O6 + H2O2
Parameters
Temperature
35°C optimal
15°C to 45°C range
Time
3-5 days
24 hours – 2 weeks
Equipment
DO meterAirtight fermentation locks