Kvasny Prum. 1973; 19(3): 61-63 | DOI: 10.18832/kp1973004

Making red wine in carbon dioxide atmosphere.Peer-reviewed article

V. ŠVEJCAR, J. ADÁMEK

Two sorts of dark-skinned grapes were used to make on an experimental scale red wine in carbon dioxide atmosphere. The product was very fine, heavy-bodied, bright red wine of good taste and bouquet. The method has certain disadvantages, viz.: longer technological process and lower yield. The yield can be improved by using approprietly designed presses. The principal advantages are on the other hand reduced requirements to sulphitation and absence of difficulties connected with submerging the swimming pomace cap and controlling the must against excessive heat generation. It is therefore possible to make fine red wine without removing stems and without usual inoculation and heating.
(In Czech, English summary only)

Keywords: red wine, producing, carbon dioxide, atmosphere

Published: March 1, 1973