A contribution to the study of acetaldehyde in wine
1998
Zivkovic, J.
Under a two-year study of the effects: of temperature at which alcoholic fermentation is carried out, species and strains of the wine yeast, airing out of the must and dipping of the husks during the alcoholic fermentation, timing of adding sulphur dioxide, contact time of the hard and liquid phase, wine aeration and additional fermentation of the residual sugar, on the content of the acetaldehyde in the wine, two cultivars of the white grapes: Riesling Italian and Mediana and two red cultivars: Game and Merlot were covered.
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