Kvasny Prum. 1966; 12(10): 226-228 | DOI: 10.18832/kp1966038

Stabilization of sweet wine with diethyl ester of pyrocarbonic acid.Peer-reviewed article

E. MINÁRIK

The article deals with the results of recent research works on the properties of diethyl ester of pyrocarbonic acid and its behavior in wine. Some special measures must be taken when treating wine with higher sugar content. Experience of Czechoslovak industry employing the described method for stabilizing wine is compared with that obtained abroad and prospects of further development are briefly evaluated.
(In Slovak, English summary only)

Keywords: stabilization, sweet wine, diethyl ester of pyrocarbonic acid

Published: October 1, 1966