"bwesley7" > wrote:
> I've got a batch of pear wine that is slightly brownish in color. Assuming
> this is the result of oxidation, what can I do to remove (or at least,
> reduce) the browning? It seems I've read somewhere that some fining agents
> will remove the color...

Try casein and/or PVPP. Bench testing is ideal, but roughly I'd say
you'd be looking at ballpark figures of 0.5-1 g/l for the casein and a
few hundred mg/l PVPP if you use it.

HTH,
Ben