PT  - JOURNAL ARTICLE
AU  - C. S. Ough
TI  - Gelatin and Polyvinylpyrrolidone Compared for Fining Red Wines
AID  - 10.5344/ajev.1960.11.4.170
DP  - 1960 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 170--173
VI  - 11
IP  - 4
4099  - http://www.ajevonline.org/content/11/4/170.short
4100  - http://www.ajevonline.org/content/11/4/170.full
SO  - Am J Enol Vitic.1960 Jan 01; 11
AB  - In testing PVP and gelatin as fining agents for the removal of tannins and color, PVP removed slightly more tannin and considerably more color from red wines than gelatin used in the same amounts. Amounts of sediment are higher for PVP, but ease of filtration and effectiveness in slightly gassy wines offsets this disadvantage. Taste tests indicate that gelatin was the preferred fining agent for tannin removal with the Cabernet-type wines tested. Stability tests show slight difference between PVP and gelatin in favor of the gelatin.