Abstract
An analytical method for residual defoaming agent in wine was developed. Using the method the absorption of defoaming agent into the wine lees and its removal at racking was demonstrated.
- Received May 2000.
- Copyright 2000 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.