TY - JOUR T1 - A Study of Several Problems of Clarification of Wine with Casein JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 137 LP - 138 DO - 10.5344/ajev.1963.14.3.137 VL - 14 IS - 3 AU - W. V. Cruess Y1 - 1963/01/01 UR - http://www.ajevonline.org/content/14/3/137.abstract N2 - Tannin with casein improved the clarification of wine, confirming the results of earlier studies by O'Neal et al. Bentonite unexpectedly exerted a small but definite effect in reducing color. A pectic enzyme with casein did not materially affect clarification. Casein compared favorably with two carbons in reducing excess color in wine and had less effect on flavor. ER -