Abstract: A method of treating wine, comprising introducing crude wine to both the dilution and concentration chambers of an electrodialysis apparatus; operating said apparatus so that the potassium concentration of the wine in the dilution chamber falls to below 500 mg/liter and the potassium content of the wine in the concentration chamber is increased into the range 1000 to 2000 mg/liters; cooling the wine from the concentration chamber to below 10.degree. C and adding tartaric acid crystals to said wine in order to adjust the pH into the range of 2.8 to 3.2 thereby precipitating tartar; separating the tartar from the wine and admixing said wine with wine emerging from the dilution chamber of the electrodialysis apparatus in a ratio such that the potassium content of the resulting mixture is below 500 mg/liter.

Abstract: A casein powder, which has excellent solubility and is capable of forming a casein micelle having similar turbidity and heat stability as the casein micelle of cow's milk, when it is dissolved in water to reconstitute cow's milk, skim milk or other dairy products, can be obtained by dissolving an organic acid salt and/or polyphosphate, in an amount as represented by the formula:log y = 0.0384x + (0.70 .+-. 0.25)whereby y is mg of organic acid salt and/or polyphosphate per gram of casein protein, and x is mg of calcium ion per gram of casein protein, in a casein solution, obtained by dissolving an acid casein in an alkali. The casein solution is then mixed with a calcium salt solution in an amount such that the quantity of calcium ion present is 20 to 40 mg per gram of casein protein at a temperature of below 50.degree. C. The pH of the resulting mixed solution is adjusted to 6.5 to 7.1, an emulsifier is added thereto, and the solution is gradually heated to a temperature of at least 65.degree.