Abstract
Studies of the pre-treatment of white grape juice with bentonite were made to determine effects on fermentation rates, stability, and quality. The effect of the treatment on natural sweet table wines and on dry table wines is discussed, and details are given. Amounts of bentonite needed to get desired effects were found to be large (8 g/l) for the natural table wines. Smaller amounts (0.6 g/l) help protein stabilize dry wines. There was no quality deterioration or improvement by the use of the bentonite on these samples.
- Copyright 1965 by the American Society for Enology and Viticulture
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