Kvasny Prum. 1977; 23(10): 232-234 | DOI: 10.18832/kp1977038

Problems of natural low alcoholic wine production.Peer-reviewed article

E. MINÁRIK, A. NAVARA

Low alcoholic table wines of good quality may be produced by suitable technological measures. The increased microbiological and enzymatic activity of young wines prior to bottling should be taken into account by reductive conditions of wine development. For the successful production of wines of low alcohol content the maintenance of low germ numbers in the wines during the production by appropriate stabilizing measures may be regarded as another important factor.
(In Slovak, English summary only)

Keywords: low-alcoholic wine, production

Published: October 1, 1977