DETERMINATION OF THE CLARIFIER QUANTITY FOR WINE COLOUR ADEQUACY

Abstract

The proper amount of clarified to be added to wines was surveyed. The values given in gfL of pVPP and casein were 0,4 and 0,4 for sample nº 1, 0,07 and 0,15 for sample nº 2, 0,27 and 0,22 for sample nº 3 and 0,07 and 0,12 for samp1e nº 4, respectively.