Chemical and Physical Instabilities


On occasion, nonmicrobial sediment and/or hazes develop in bottled wines and juices that can be confused with spoilage microorganisms during microscopic evaluation (Chapter 12). The following protocols can be used to distinguish nonmicrobial and microbial sediments/hazes as well as identify possible cause.


White Wine Sodium Tungstate Sodium Molybdate Bottle Wine Physical Instability 
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© Springer Science+Business Media, LLC 2007

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