PT - JOURNAL ARTICLE AU - H. W. Berg AU - M. Akiyoshi TI - Determination of Protein Stability in Wine AID - 10.5344/ajev.1961.12.3.107 DP - 1961 Jan 01 TA - American Journal of Enology and Viticulture PG - 107--110 VI - 12 IP - 3 4099 - http://www.ajevonline.org/content/12/3/107.short 4100 - http://www.ajevonline.org/content/12/3/107.full SO - Am J Enol Vitic.1961 Jan 01; 12 AB - 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.