<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Cattaruzza, A.</style></author><author><style face="normal" font="default" size="100%">Peri, C.</style></author><author><style face="normal" font="default" size="100%">Rossi, M.</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Ultrafiltration and Deep-Bed Filtration of a Red Wine: Comparative Experiments</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1987</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1987-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">139-142</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.1987.38.2.139</style></doi><volume><style face="normal" font="default" size="100%">38</style></volume><issue><style face="normal" font="default" size="100%">2</style></issue><abstract><style  face="normal" font="default" size="100%">This study compares the effects of ultrafiltration (UF) and deep-bed filtration through sterilizing filter sheets on the composition and stability of a red wine. UF reduces by ca 70% the total colloids content of wine, while filtration through filter sheets has almost no such effect. UF also reduces by 20% the total phenolics content, which filter sheets reduce by only 10%. In spite of these differences, the UF permeate and the filter sheets filtrate are very similar in clarity and in stability to an accelerated maderization test.</style></abstract></record></records></xml>