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Chapter 467

Present state of enology from the technological point of view. Ways and means of development. Hungarian report

Asvany, A.

Bulletin de l' OIV 50(555): 331-336

1977


Accession: 000466964

Wine production in Hungary is briefly described with reference to the varieties used for different types of wine. Convar. Occidentalis, comprises such aromatic varieties as Traminer, Sauvignon and Muscat, which attain their highest content of reducing substances at maturity and thereafter show a decrease. Convar. Pontica, comprises mostly late varieties such as Kovidinka, Pozsonyi feher or Mezesfeher; these have a lower content of reducing substances than the other group.

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