Fecha de publicación: 22/05/1979 Fuente: WIPO "wine" Wines, particularly those which are prepared from grapes which have a very strong foxy or wild characteristic, such as those of the Vitis labrusca species or variety, are improved as to their taste characteristics and stability. This is accomplished by contacting one given portion of a wine with a weak basic ion exchange material or resin, contacting another given portion of said wine with a strong acid cation exchange material or resin, and then blending certain proportions of each of said aforesaid treated wines alone or with a given portion of the original untreated wine or with a different original untreated wine of similar character to that of the original wine.