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- W1799281503 abstract "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." @default.
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- W1799281503 date "1984-01-01" @default.
- W1799281503 modified "2023-10-02" @default.
- W1799281503 title "A New Method for the Stabilization of White Wine" @default.
- W1799281503 doi "https://doi.org/10.5344/ajev.1984.35.4.212" @default.
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