| 摘要 |
<p>An improved vinification process which comprises, after the fermentation phase working with wild yeasts or selected yeasts inoculating the must, an addition phase in which a dose of oenological yeast in active paste form or in other forms in a moist state, not intended to perform a substantial fermentation action is introduced into the wine. This treatment is provided during the refining of the wine for improvement of its organaleptic and compositional qualities after the fermentation phase.</p> |
