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PROCEDURES FOR THE COLD TREATMENT OF WINE.

[In Italian. / En italien.]

Author(s) : MADRID A.

Type of article: Article

Summary

THE QUICK COOLING PROCESS IS DESCRIBED, FOR THE SEPARATION OF TARTRATES, THE STABILISATION OF WINE AND THE PREVENTION OF CLOUD AFTER BOTTLING. THE SYSTEM CAN BE APPLIED TO MUST AND BRANDIES. FOR WINE, A TEMPERATURE OF 267.5 K (-5.5 DEG C) AND FOR BRANDIES A TEMPERATURE DOWN TO 258 K (-15 DEG C) ARE ADOPTED. A. M.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1983-1454
  • Languages: Italian
  • Source: Ind. Bevande - vol. 11 - n. 3
  • Publication date: 1982/06
  • Document available for consultation in the library of the IIR headquarters only.

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