PT  - JOURNAL ARTICLE
AU  - C. S. Ough
AU  - H. W. Berg
AU  - M. A. Amerine
TI  - Substances Extracted during Skin Contact with White Musts. II. Effect of Bentonite Additions during and after Fermentation on Wine Composition and Sensory Quality
AID  - 10.5344/ajev.1969.20.2.101
DP  - 1969 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 101--107
VI  - 20
IP  - 2
4099  - http://www.ajevonline.org/content/20/2/101.short
4100  - http://www.ajevonline.org/content/20/2/101.full
SO  - Am J Enol Vitic.1969 Jan 01; 20
AB  - Added bentonite caused few significant changes in wine composition. Total nitrogen content was usually reduced about 10% by adding 500 mg/l of bentonite, Adding bentonite before fermentation was less effective in protein-stabilizing a wine than adding if after. Wine quality was generally improved slightly, though usually not significant by bentonite addition.