Kvasny Prum. 1966; 12(5): 108-112 | DOI: 10.18832/kp1966021

Eliminating protein turbidity of wine.Peer-reviewed article

J. FARKAŠ

The article deals with various methods applied for the identification of proteins present in wine, as well as with the efficiency of bentonite as an agent reducing the content of proteins and amino acids. Problems connected with the application of bentonite for clarification of wine, as also the results obtained with introducing bentonite into unfermented must, are discussed, too. New methods of clarification with bentonite are compared with existing ones.
(In Slovak, English summary only)

Keywords: turbidity, protein, wine

Published: May 1, 1966