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Způsoby snížení a zvýšení obsahu kyselin ve víně
Kokrhel, Jaromír
Abstract: This bachelor's work deals with the possibilities, which can perform raising and lowering the acid content in white, rosé and red wines. It describes natural methods and methods using chemical agents. It is a brief summary of individual procedures. These procedures can complement each other. This bachelor's work also states the laws of the Czech Republic and the European Union, in which the abovementioned issue is solved. In these laws and directives substances that can be used for the increase and decrease of the acidity content in wine are given. A brief look into history reminds as that this issue was dealth with a ages ago.

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