RT Journal Article
SR Electronic
T1 A New Method for the Stabilization of White Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 212
OP 215
DO 10.5344/ajev.1984.35.4.212
VO 35
IS 4
A1 Howard H. Weetall
A1 Joseph T. Zelko
A1 Lorraine F. Bailey
YR 1984
UL http://www.ajevonline.org/content/35/4/212.abstract
AB Commercial wines, when exposed to extremes of heat or cold become cloudy or hazy. Several methods for prevention or removal of this haze are presently used by industry. All of these methods cause large alterations in wine flavor and 2 to 3% wine loss. This report describes a new method for wine stabilization which employs an immobilized tannic acid derivative capable of removing the haze causing components while only minimally affecting wine flavor and wine loss.