@article {Somers51, author = {T. C. Somers and G. Ziemelis}, title = {The Use of Gel Column Analysis in Evaluation of Bentonite Fining Procedures}, volume = {24}, number = {2}, pages = {51--54}, year = {1973}, doi = {10.5344/ajev.1973.24.2.51}, publisher = {American Journal of Enology and Viticulture}, abstract = {The comparative effects of bentonite fining during and after fermentation, at each of three different levels, have been investigated by analyses of wines made from the same batch of {\textquoteright}Muscat Gordo Blanco{\textquoteright} juice.The evaluation was based upon gel column analyses of total ultraviolet absorbing constituents, and upon determinations of nitrogen content in the protein and non-protein fractions of each wine.Fining after fermentation gave much more efficient removal of residual wine proteins, with removal of nearly equal amounts of non-protein nitrogen and protein nitrogen at each level. The use of bentonite during fermentation resulted in greater net losses of non-protein than protein nitrogen at each level.The observations are interpreted in terms of pertinent differences in composition between musts and wines.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/24/2/51}, eprint = {https://www.ajevonline.org/content/24/2/51.full.pdf}, journal = {American Journal of Enology and Viticulture} }