Kvasny Prum. 1983; 29(3): 66-69 | DOI: 10.18832/kp1983012

Effect of technological procedure of champagne production on formation of aromatic compounds.Peer-reviewed article

B. PARDONOVÁ, M. POLEDNÍKOVÁ, H. ŠEDOVÁ, M. KAHLER

The quality of champagne is dependent not only on a quality of the raw material used but also on the technological procedure proper. To find changes in a content of aromatic compounds resulting from the effect of technology four following production procedures were compared: the classic procedure, the batch procedure, and the continuous procedure in a two stage system according to soviet licence. Almost the same content of aromatic compounds as in champagne obtained from the classic procedure was achieved from the continuous procedure performed in the two stage system.(In Czech, English summary only)

Keywords: champagne, raw materials, technology

Published: March 1, 1983