%0 Journal Article %A W. L. Fuller %A H. W. Berg %T Treatment of White Wine with Nylon 66 %D 1965 %R 10.5344/ajev.1965.16.4.212 %J American Journal of Enology and Viticulture %P 212-218 %V 16 %N 4 %X Carbon, casein, and nylon were compared as to color removal properties. Though carbon removed the greatest amount of color if had a deleterious effect on wine quality. Casein in batch treatment and nylon in column treatment were about equal in removing color from white wines. Though nylon is much more costly than casein, it can be made competitive with casein through regeneration and repeated use.Nylon is recommended for commercial trial since it does not alter wine quality and usually gives more protection against browning than does casein. %U https://www.ajevonline.org/content/ajev/16/4/212.full.pdf