RT Journal Article SR Electronic T1 The Relationship Between Metals, Polyphenols, Nitogenous Substances and Treatment of Red and White Wines JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 9 OP 15 DO 10.5344/ajev.1984.35.1.9 VO 35 IS 1 A1 S. Gorinstein A1 A. Goldblum A1 S. Kitov A1 J. Deutsch A1 C. Loinger A1 S. Cohen A1 H. Tabakman A1 A. Stiller A1 A. Zykerman YR 1984 UL http://www.ajevonline.org/content/35/1/9.abstract 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.