Abstract
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.
- Copyright 1963 by the American Society for Enology and Viticulture
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Vol 14 Issue 3
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