Aging of wines and other spiritous products, acceleration by physical treatments

V. L. Singleton

Hilgardia, 1962, vol. 32, issue 7

Abstract: The quality of wines and other spiritous products is strongly influenced by the nature and the length of the aging treatment to which the product is subjected. The traditional methods of aging wines and related products are costly and slow. Their effects are imperfectly understood with the result that they are unpredictable, poorly controlled, and wasteful.

Keywords: Crop; Production/Industries (search for similar items in EconPapers)
Date: 1962
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