Kvasny Prum. 1962; 8(5): 109-112 | DOI: 10.18832/kp1962018

Factors securing biological stability of wine.Peer-reviewed article

Z. KUTTELVAŠER, O. ŽVÁČEK

The article specifies principal factors causing biological turbidity of bottled wine and deals with measures preventing spoilage. The author underlines the vital importance of extreme cleanliness and high hygienic standards, which are decisive in bottling plants. Some current methods of improving the biological stability are briefly discussed, as. e. g. sterile bottling of cold wine, pasteurization at high and low temperatures and application of various conserving chemicals.
(In Czech, English summary only)

Keywords: bottled wine, biological stability

Published: May 1, 1962