utilisation pratique des traitements thermiques pour la stabilisation microbiologique des vins doux
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ID: 201447
1978
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Abstract
Les conditions de l'obtention de la stabilisation thermique des vins doux et de leur conservation stérile ont éte décrites les résultats débouchent sur une proposition d'organisation du travail du chai, de la fin de la vinification jusqu'à la mise en bouteilles stérile.
On a pu ainsi conserver des vins de la récolte 1976 sans dépasser 30 mg/l de SO2 libre, dose nécessaire pour éviter des oxydations ; l'économie correspondante de SO2 total était en moyenne de 60 ou 125 mg/l, par rapport a la conservation avec respectivement, 50 ou 80 mg/l de SO2 libre.
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The conditions necessary to obtain the thermal stabilization of sweet wines and their sterile storage have been described; the results lead to a proposal of work organization in the cellar, from the end of vinification until sterile bottling.
It has thus been possible to keep wines from the 1976 vintage without exceeding 30 mg/l of free SO2, the necessary amount to avoid oxidations ; the corresponding saving of total SO2 was on average 60 or 125 mg/l, in comparison with the conservation which contained, respectively, 50 or 80 mg/l of free SO2.
| Reference Key |
devze1978oenoutilisation
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|---|---|
| Authors | ;Michel Devèze;Pascal Ribéreau-Gayon |
| Journal | meta gene |
| Year | 1978 |
| DOI |
10.20870/oeno-one.1978.12.2.1417
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