Kvasny Prum. 1956; 2(9): 208-209 | DOI: 10.18832/kp1956056

The protein-like turbidities in wine.Peer-reviewed article

M. KEIL

The author explains from the practical standpoint the origin of wine turbidities. A review of methods for differentiation of yeast- and protein turbidities is also given. The description of positive and negative influence of sulphurization and filtration of wine follows.
(In Czech, English summary only)

Keywords: NOT AVAILABLE

Published: September 1, 1956