RT Journal Article
SR Electronic
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.
FD American Society for Enology and Viticulture
SP 101
OP 107
DO 10.5344/ajev.1969.20.2.101
VO 20
IS 2
A1 C. S. Ough
A1 H. W. Berg
A1 M. A. Amerine
YR 1969
UL http://www.ajevonline.org/content/20/2/101.abstract
AB 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.