Examination of some preparations on the fermentation and physics and chemical wine content in case of spraying of vines against blight and oidium with ultra low volume spraying
1996
Malenin, I. | Chalkov, I. (Institut po Lozarstvo i Vinarstvo, Pleven (Bulgaria))
The experiments were carried out about the influence of several preparations on the physics and chemical content, organoleptic qualities of the wine and grape content. The examined preparations, used in the technology for vineyard planted with Cabernet Sauvignon with a distance between the rows 3,20-3,40 m and in the row 1,20-1,25 m, type Ombrela with steam hight 1,60 m and with 0,8-1,5 l/dka preparation liquid don't influence negative on the grape content and on the wine fermentation and organoleptic qualities. The wines are typical for the grape variety and for their age
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Эту запись предоставил Institute of Agricultural Economics