Kvasny Prum. 1962; 8(10): 225-229 | DOI: 10.18832/kp1962035

Some problems of turbidity of bottled wine.Peer-reviewed article

V. BENEŠ

The article deals with various kinds of turbidity occurring in bottled wine, with their classification, causes, chemical nature and effective preventive means. Theoretical fundamentals of the so called physical turbidities are discussed in detail special attention being paid to turbidity caused by proteins. Properties of lyophilic and lyophobic colloids are described and conditions for their equilibrium specified, since such an equilibrium is and essential factor securing the stability of bottled wine.
(In Czech, English summary only)

Keywords: wine, turbidity, bottle

Published: October 1, 1962