Kvasny Prum. 1975; 21(8): 178-181 | DOI: 10.18832/kp1975023

Stabilization of wine by cold and heat.Peer-reviewed article

J. JANIGA, A. DOBOŠ, M. VALACHOVIČ

In wine industry there is at present tendency to introduce into the processing technology some physical methods. So e.g. wine can be stabilized by cooling or heating it. The article deals with the cold treatment permitting two alternatives, viz. straight freezing in freezing installations equipped with agitators or cooling in plate-type heat exchangers.
(In Czech, English summary only)

Keywords: wine, stabilization, heat, cold

Published: August 1, 1975