Kvasny Prum. 1983; 29(6): 135-137 | DOI: 10.18832/kp1983025

Modern trends in technologies of continuous Champagne wine production. Part 2.Peer-reviewed article

R. VOLDŘICH, M. KAHLER, G. BASAŘOVÁ

During continuous Champagne wine production it is necessary to keep a homogenity in the individual fermenter stages to avoid a sedimentation and accumulation of yeast on the bottom of vessels. A decreased accumulation of yeasts on the bottom of vessels results in lower cell autolysis. Using lower number of fermenters in series, theChampagnewine produced had the same composition and sensoric characteristics as that produced in a classical procedure.
(In Czech, English summary only)

Keywords: champagne wine, technology, continuos production

Published: June 1, 1983