A New Method for the Stabilization of White Wine

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.