Aluminiumtrübungen im Wein

Authors

  • H. Eschnauer Institut für anorganische und Kernchemie der Johannes-Gutenberg-Universität, Mainz

DOI:

https://doi.org/10.5073/vitis.1963.4.57-61

Abstract

Gelegentliche Trübungen im Wein können von Ausscheidungen des Aluminiumhydroxyds kommen.
Verhinderung, Ursache, Auftreten, Charakteristik, Identifizierung und Entfernen der Trübungen werden beschrieben.
Geeignete kellertechnische Maßnahmen werden diskutiert.

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Published

2017-02-22

Issue

Vol. 4 No. 1 (1963): Vitis

Section

Article

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