PT - JOURNAL ARTICLE AU - S. Gorinstein AU - A. Goldblum AU - S. Kitov AU - J. Deutsch AU - C. Loinger AU - S. Cohen AU - H. Tabakman AU - A. Stiller AU - A. Zykerman TI - The Relationship Between Metals, Polyphenols, Nitogenous Substances and Treatment of Red and White Wines AID - 10.5344/ajev.1984.35.1.9 DP - 1984 Jan 01 TA - American Journal of Enology and Viticulture PG - 9--15 VI - 35 IP - 1 4099 - http://www.ajevonline.org/content/35/1/9.short 4100 - http://www.ajevonline.org/content/35/1/9.full SO - Am J Enol Vitic.1984 Jan 01; 35 AB - The effect of treatment of red and white wines was studied according to the following criteria: stability (non-biological and non-crystalline), presence of soluble nitrogen-containing compounds (total, amine and amino acid nitrogen), metals and polyphenols with respect to their changes. Among the findings is the decrease of protein and amino acid content during wine treatment, and this is noted especially when using bentonite.