ShareCRITERIA FOR THE COLD STABILISATION OF CHAMPAGNE WINES.
CRITERES DE STABILISATION DES VINS DE CHAMPAGNE PAR LE FROID.
Author(s) : PERIN J.
Type of article: Article
Summary
THE AUTHOR DESCRIBES THE CHARACTERISTICS OF THE CHAMPAGNE METHOD, HE STRESSES THE IMPORTANCE OF A STABLE BASIC WINE, I E IN WHICH PRECIPITATES NO LONGER OCCUR, AND HE STUDIES THE TEST DATA OBTAINED WITH THE VATS USED FOR WINE TREATMENT, FOR VARIOUS REFRIGERATING PROCESSES (COOLING NEAR THE FREEZING POINT FOR 150 HRS; BY CONTACT AND CONTINUOUS SYSTEMS AND BY PROGRESSIVE COOLING) AND CONTROL TESTS, MAINLY SENSORY TESTS. A.G.
Details
- Original title: CRITERES DE STABILISATION DES VINS DE CHAMPAGNE PAR LE FROID.
- Record ID : 1982-1291
- Languages: French
- Source: Ind. Bevande - vol. 10 - n. 4
- Publication date: 1981/08
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Beverages
- Keywords: Wine; Chilling; Oenology; Fermentation
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