A means to check the efficiency of refrigeration is offered, which can be used in « stabulation » as well as in a dynamic circulation.
The preparation of wine — and particularly the nature of its clarifying process — is shown to widely influence the efficiency of refrigeration, especially in « stabulation ».
Treating the basic wines from Champagne through bentonite seems to be the best clarifying adjuvant.
The conductance measures according to WURDIG'S technique enable to contemplate a first study on the quantitative measuring of the protecting, colloid effect.
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