English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Les principaux facteurs influencant, pendant leur conservation, l'evolution du gaz carbonique dissous dans les vins, ont ete etudies. Un interet plus particulier a ete porte aux consequences, sur la teneur en CO2, des techniques de stockage des vins sous atmosphere de gaz inerte.Les resultats de tests de degustation ont permis de preciser l'influence de ce constituant des vins sur leurs caracteres organoleptiques. On a constate ainsi que les teneurs dans les vins de Bordeaux prets a la consommation ne correspondent pas toujours aux valeurs optimales.L'ensemble de cette etude demontre l'interet de controler et regler les doses de CO2 dissous dans les vins.+++The principal factors influencing the evolution of dissolved carbon dioxide in wine during conservation have been studied. In particular, the consequences of CO2 concentration and the techniques of wines storage under an inert gas atmosphere were investigated.Sensory evaluation lead to defining the influence of this constituent on the organoleptic characteristics of wine. It was verified that the concentration in Bordeaux wines ready for consumption are not always at optimal levels.Overall, this study indicates the benefits of monitoring and regulating the concentration of CO2 dissolved in wine.

Le gaz carbonique des vins. II. Aspect technologique