Experimental vinification of grapes of white wine varieties from the area of Fruska Gora [Yugoslavia]

Jazic, Lj.

Experimental vinification of grapes of white wine varieties from the area of Fruska Gora [Yugoslavia]

1987

Jazic, Lj. (Tehnoloski fakultet, Novi Sad (Yugoslavia))

An experimental vinification has been carried out for the following white wine varieties: Zupljanka, Rhine Riesling and Red Traminac. Vinification variants were: quick processing, slow processing, must fermentation temperatures of 15'C and 25'C and first racking of wine from the lees immediately following fermentation, and 30 days later. On the basis of the obtained results of the research, it may be concluded that better quality wine is obtained if grape processing is done quickly; if fermentation is done at low temperatures, around 15'C; if wine is left the shortest possible time with the lees after fermentation; if fermentation of apple acid into milk acid is prevented.

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AGROVOC Keywords

acide lactique calidad fermentation variedades vid vigne vin vinification vinos

Bibliographic information

Published in

Savremena poljoprivreda (Yugoslavia)

Volume 35 Issue 11-12 ISSN 0350-1205

Pagination

pp. 515-522

Other Subjects

Fermentacion; Acido lactico; Temperature ambiante; Vinificacion; Yougoslavie/ mout de fruit; Variete; Qualite; Temperatura del medio ambiente; Yugoslavia/ mosto de frutas

Language

Serbo-Croatian

Note

3 tables; 16 ref. Summary (En)

Type

Summary

In AGRIS since: 1990-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Unassigned data from Yugoslavia

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