Production of semi-dry and half-sweet wines Riesling Italian treated by blending process with conserved must
1994
Jazic, Lj. | Ruzic, N. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
The results of research showed: Organoleptic properties of wine Riesling Italian treated with certain quantity of conserved must are getting better. Chemical content of wine is changing in smaller extent since lowering of alcohol, highering of extracts, total acidity and mineral matters. From organoleptic point of view better are estimated half-dry and half-sweet wines in comparison with authentic dry wine.
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Эту запись предоставил Unassigned data from Yugoslavia
