Kvasny Prum. 1962; 8(9): 203-205 | DOI: 10.18832/kp1962032

Biological factors determining the quality of effervescing wine.Peer-reviewed article

J. BLAHA

The author describes in detail various products appearing in effervescing wine as the result of biologic and biochemical processes taking place during the treatment period, as also during the storage period after bottling. Several important components of wine undergo thus various transformations effecting the quality of wine. The article deals with the nature of such changes and evaluates their effects.
(In Czech, English summary only)

Keywords: sparkling wine, quality

Published: September 1, 1962