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 auteurs etudient differents facteurs pouvant influencer l'efficacite du procede par contact sur la stabilisation des vins vis-a-vis des precipitations tartriques. Ils comparent ce procede a la stabulation a basse temperature et montrent l'interet de cette nouvelle technique. Les aspects pratiques, economiques et reglementaires sont discutes.+++In this work the process by contact concerning stabilization of wines and the influence of different factors on its efficiency are studied. Comparison between this new process and storage at low temperature is established and it is shown that the first technique is the best. Practical, economical and regulation aspects are discussed.

Prévention des précipitations tartriques dans les vins par le procédé par contact