TY - JOUR T1 - Combined Method for the Heat and Cold Stabilization of Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 47 LP - 49 DO - 10.5344/ajev.1955.6.2.47 VL - 6 IS - 2 AU - Charles Holden Y1 - 1955/01/01 UR - http://www.ajevonline.org/content/6/2/47.abstract N2 - Laboratory procedures for a combined use of bentonite and gelatin for clarifying wine are described. The method results in wines of cleaner taste and without impairment of varietal characteristics. ER -