PT  - JOURNAL ARTICLE
AU  - Howard H. Weetall
AU  - Joseph T. Zelko
AU  - Lorraine F. Bailey
TI  - A New Method for the Stabilization of White Wine
AID  - 10.5344/ajev.1984.35.4.212
DP  - 1984 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 212--215
VI  - 35
IP  - 4
4099  - http://www.ajevonline.org/content/35/4/212.short
4100  - http://www.ajevonline.org/content/35/4/212.full
SO  - Am J Enol Vitic.1984 Jan 01; 35
AB  - Commercial wines, when exposed to extremes of heat or cold become cloudy or hazy. Several methods for prevention or removal of this haze are presently used by industry. All of these methods cause large alterations in wine flavor and 2 to 3% wine loss. This report describes a new method for wine stabilization which employs an immobilized tannic acid derivative capable of removing the haze causing components while only minimally affecting wine flavor and wine loss.