Abstract
The comparative effects of bentonite fining during and after fermentation, at each of three different levels, have been investigated by analyses of wines made from the same batch of 'Muscat Gordo Blanco' juice.
The evaluation was based upon gel column analyses of total ultraviolet absorbing constituents, and upon determinations of nitrogen content in the protein and non-protein fractions of each wine.
Fining after fermentation gave much more efficient removal of residual wine proteins, with removal of nearly equal amounts of non-protein nitrogen and protein nitrogen at each level. The use of bentonite during fermentation resulted in greater net losses of non-protein than protein nitrogen at each level.
The observations are interpreted in terms of pertinent differences in composition between musts and wines.
- Accepted May 1973.
- Published online January 1973
- Copyright 1973 by the American Society for Enology and Viticulture
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