Kvasny Prum. 1963; 9(4): 86-89 | DOI: 10.18832/kp1963012

Identifying the character of turbidity of bottled wine.Peer-reviewed article

V. BENEŠ

The article deals with an analytic process which has been developed for identifying the character of turbidity in bottled natural wine. The method requires little time and enables reliable classification of turbidities. It has been suggested, developed and verified in the research laboratory of the Prague Winery.
(In Czech, English summary only)

Keywords: bottling wine, turbidity, identification

Published: April 1, 1963