RT Journal Article
SR Electronic
T1 Combined Method for the Heat and Cold Stabilization of Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 47
OP 49
DO 10.5344/ajev.1955.6.2.47
VO 6
IS 2
A1 Charles Holden
YR 1955
UL http://www.ajevonline.org/content/6/2/47.abstract
AB 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.