@article {Berg107, author = {H. W. Berg and M. Akiyoshi}, title = {Determination of Protein Stability in Wine}, volume = {12}, number = {3}, pages = {107--110}, year = {1961}, doi = {10.5344/ajev.1961.12.3.107}, publisher = {American Journal of Enology and Viticulture}, abstract = {The amount of haze formed by the addition of 1 ml of 55 per cent tricholoroacetic acid to 10 ml of wine, followed by 2 minutes heating in boiling water, and a reaction period of 15 minutes at room temperature was found to correlate with protein stability as measured by the "heat-cold" test.The presence of unstable substances other than protein aparently does not affect the test.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/12/3/107}, eprint = {https://www.ajevonline.org/content/12/3/107.full.pdf}, journal = {American Journal of Enology and Viticulture} }