Kvasny Prum. 1983; 29(5): 109-112 | DOI: 10.18832/kp1983021

Modern trends in technologies of continuous Champagne wine production.Peer-reviewed article

R. VOLDŘICH, M. KAGLER, G. BASAŘOVÁ

The article of an improvement of a continuous production ofChampagnewine is divided into two parts. First part finished with the coupage - preparation. The authors summarize the fact referred to the effect of the technology on a final quality of champagne wine. An example of the estimation of parameters of the continuous inoculum preparation is described.
(In Czech, English summary only)

Keywords: champagne wine, technology, continuos production

Published: May 1, 1983