Kvasny Prum. 1956; 2(4): 87-88 | DOI: 10.18832/kp1956027

Caution about new wine.Peer-reviewed article

V. HULAČ

The author points out the possibility of excessive desintegration of acids, when the wine is not grown of from the leef (old yeast). In order to maintain the taste of 1955 wine, the principles of suitable technological manipulations are recapitulated when grapes with a relatively low content of sugar and high content of acids are to be used for wine production.(In Czech, English summary only)

Keywords: new wine, acid, yeast

Published: April 1, 1956