incidence des techniques de vinification sur la constitution des vins blancs

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ID: 238547
1978
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Abstract
Au cours de la vinification en blanc, la séparation soignée des moûts d'égouttoir dynamique et des moûts de presse continue est une nécessité pour obtenir, à partir des premiers, des vins fruités et aromatiques ; mais leur constitution chimique est marquée par une faible teneur en matières minérales, en particulier en potassium. +++ During the vinification of white wines, careful separation of the musts from the dynamic drainer and musts from the continuous press is necessary in order to obtain fruity and aromatic wines from the first musts; but their chemical composition is marked by a low percentage of mineral substances, in particular potassium.
Reference Key
ribreau-gayon1978oenoincidence Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Pascal Ribéreau-Gayon;P. Sudraud;Suzanne Lafon-Lafourcade;Danielle Chrétien;Jacqueline Cruëge;Annick Joyeux
Journal meta gene
Year 1978
DOI
10.20870/oeno-one.1978.12.1.1415
URL
https://oeno-one.eu/article/view/1415
Keywords Keywords not found

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