RT Journal Article
SR Electronic
T1 A Study of Several Problems of Clarification of Wine with Casein
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 137
OP 138
DO 10.5344/ajev.1963.14.3.137
VO 14
IS 3
A1 W. V. Cruess
YR 1963
UL http://www.ajevonline.org/content/14/3/137.abstract
AB 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.