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.
- Copyright 1961 by the American Society for Enology and Viticulture
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