Kvasny Prum. 1962; 8(8): 182-186 | DOI: 10.18832/kp1962028

Continuous method of producing effervescing wine.Peer-reviewed article

L. BAHNÍK, O. ZÁVODNÝ

The authors describe a new continuous method of producing effervescing wine, which has been introduced inUSSR, as also results achieved through improved preparatory treatment of wine to be gassed. To reduce the red-ox potential it is recommended to store wine in several through-flow, interconnected tanks sealed against oxygen admission. The quality of effervescing wine could be improved by introducing into it some ascorbic acid. In the closing paragraphs the authors evaluate the described new technology as a way, how to enhance the production of effervescing wine inCzechoslovakia.
(In Czech, English summary only)

Keywords: sparkling wine, continuous method

Published: August 1, 1962