Kvasny Prum. 1961; 7(9): 207-209 | DOI: 10.18832/kp1961030

New methods in effervescent wine processing.Peer-reviewed article

J. BLAHA

The article deals with some new methods with have recently been introduced into the technology of processing effervescing wine, as e. g. continuous impregnation, improved sedimentation of yeasts etc.
(In Czech, English summary only)

Keywords: sparkling wine, production

Published: September 1, 1961