Experimental vinification of grapes of white wine varieties from the area of Fruska Gora [Yugoslavia]
1987
Jazic, Lj. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
An experimental vinification has been carried out for the following white wine varieties: Zupljanka, Rhine Riesling and Red Traminac. Vinification variants were: quick processing, slow processing, must fermentation temperatures of 15'C and 25'C and first racking of wine from the lees immediately following fermentation, and 30 days later. On the basis of the obtained results of the research, it may be concluded that better quality wine is obtained if grape processing is done quickly; if fermentation is done at low temperatures, around 15'C; if wine is left the shortest possible time with the lees after fermentation; if fermentation of apple acid into milk acid is prevented.
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