Combined Method for the Heat and Cold Stabilization of Wine

Charles Holden

doi:10.5344/ajev.1955.6.2.47

Article

Combined Method for the Heat and Cold Stabilization of Wine

Charles Holden

Am J Enol Vitic. 1955 6: 47-49 ; DOI: 10.5344/ajev.1955.6.2.47

Charles Holden

Peralta Wine Company, Fresno, California

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Abstract

Laboratory procedures for a combined use of bentonite and gelatin for clarifying wine are described. The method results in wines of cleaner taste and without impairment of varietal characteristics.

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