ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Radioactive acetic anhydride was used to label casein, isinglass, egg white, and a pectic enzyme complex. The pectic enzyme was added to three different grape juices which were fermented, bentonite fined and filtered in an approximation of industrial practice. Three wines were fined using isinglass or egg white (red wines) or casein (white wines) applied at three rates each, and finished as above. Residual amounts of each additive were determined by scintillation counting of samples taken at each step. All of the pectic enzyme remained in the finished wines. Residual fining agents decreased with the application rate to levels showing much variation in the red wines and less in the whites.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb15323.x
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