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Am. J. Enol. Vitic. 20:2:101-107 (1969)
Copyright © 1969 by the American Society for Enology and Viticulture.
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Substances Extracted during Skin Contact with White Musts. II. Effect of Bentonite Additions during and after Fermentation on Wine Composition and Sensory Quality

C. S. Ough 1, H. W. Berg 1, and M. A. Amerine 1

1 Department of Viticulture and Enology, University of California, Davis.

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.

Accepted on June 4, 1969






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Copyright © 1969 by the American Society for Enology and Viticulture.