Kvasny Prum. 1955; 1(9): 201-202 | DOI: 10.18832/kp1955050

Use of warmth in wine technology.Peer-reviewed article

Z. KUTTELVAŠER

The author of the article gives a survey on the influence of heat on physico-chemical and organoleptic qualities at pasteurization and long lasting warming.
(In Czech, English summary only).

Keywords: wine, technology, heat

Published: September 1, 1955