Effect of hyperoxydation and treatment of the grape must on the phenolic composition and quality of the wines
1997
Bambaalov, V. (Vissh Selskostopanski Institut, Plovdiv (Bulgaria))
The effect of treatment of grape must from Riesling and Sauvignon blanc by hyperoxydation, PVPP, casein and gelatine on the phenolic composition of the wines, their sensory quality and resistance to browning has been investigated. It has been established that treatment of highly enriched in phenolics grape must was a necessary step and the best effect was obtained by PVPP or casein treatment.
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Эту запись предоставил Institute of Agricultural Economics