TY - JOUR T1 - Substances Extracted during Skin Contact with White Musts. II. Effect of Bentonite Additions during and after Fermentation on Wine Composition and Sensory Quality JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 101 LP - 107 DO - 10.5344/ajev.1969.20.2.101 VL - 20 IS - 2 AU - C. S. Ough AU - H. W. Berg AU - M. A. Amerine Y1 - 1969/01/01 UR - http://www.ajevonline.org/content/20/2/101.abstract N2 - 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. ER -