Abstract
A naturally cloudy wine of approximately 10.5% alcohol content was produced from Cheddar whey with added dextrose. Addition of 0.20–0.50% KWK bentonite, followed by polishing filtration, was found to be the most feasible clarification procedure. Flavor panel results indicated no significant difference in taste or odor between unclarified and clarified wine. Tests for Brix, pH, titratable acidity, and alcohol content; and determinations for lactose, protein, fat, ash, and total solids were done on whey, wine, and wine sediments to monitor the effects of fermentation, aging, and clarification.
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