Abstract
Carbon, casein, and nylon were compared as to color removal properties. Though carbon removed the greatest amount of color if had a deleterious effect on wine quality. Casein in batch treatment and nylon in column treatment were about equal in removing color from white wines. Though nylon is much more costly than casein, it can be made competitive with casein through regeneration and repeated use.
Nylon is recommended for commercial trial since it does not alter wine quality and usually gives more protection against browning than does casein.
- Copyright 1965 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.