TY - JOUR T1 - A New Method for the Stabilization of White Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 212 LP - 215 DO - 10.5344/ajev.1984.35.4.212 VL - 35 IS - 4 AU - Howard H. Weetall AU - Joseph T. Zelko AU - Lorraine F. Bailey Y1 - 1984/01/01 UR - http://www.ajevonline.org/content/35/4/212.abstract N2 - 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. ER -