Abstract
The readiness of a wine for bottling is determined in most small wineries by both objective and subjective judgments. One year a white table wine may seem well rounded and mature in six months aging following the primary filtration. Yet another vintage may take nine months to a year or more, before qualifying as “bottle-ready”.
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© 1981 The AVI Publishing Company, Inc.
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Vine, R.P. (1981). Quality Control During Bottling and Warehousing. In: Commercial Winemaking. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-1149-0_6
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DOI: https://doi.org/10.1007/978-94-015-1149-0_6
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-015-1151-3
Online ISBN: 978-94-015-1149-0
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