Abstract
Added bentonite caused few significant changes in wine composition. Total nitrogen content was usually reduced about 10% by adding 500 mg/l of bentonite, Adding bentonite before fermentation was less effective in protein-stabilizing a wine than adding if after. Wine quality was generally improved slightly, though usually not significant by bentonite addition.
- Accepted June 1969.
- Published online January 1969
- Copyright 1969 by the American Society for Enology and Viticulture
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