Possibilities for SO2 content reduction in wines
1993
Sikovec, S. | Wondra, M. | Tiefengraber, I. | Zupancic, Z.
With alteration of sound, undamaged wine grapes and of technological steps: addition of selectioned yeasts, low fermentation temperature, replenishment of fermentation vessels immediately after the end of alcoholic fermentation, addition of sulphur in low quantities only after first decanting, were gotten wine with sort characteristic feature which were chemical and microbiological stable and suitable for longer deposition in the bottles
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Эту запись предоставил University of Ljubljana