Abstract
The range of sparkling wines is very wide, while their quality is sometimes questionable. The adulteration of sparkling and still wines has a lot in common, but there are differences. The greatest difficulty is to determine the endogenous or exogenous nature of the carbon dioxide contained in sparkling wine. A method for solving this problem has been developed.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
