Influence of the selected additives and aeration on the fermentation results of the high sugar containing wine batches
1997
Wzorek, W. (Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Biotechnologii Zywnosci) | Bugajewska, A. | Golota, B.
Influence of such additives as bentonite, calcium pentotate, cellulose, rowan berry juice (Sorbus aucuparia) and grinding grain of Oenothera together with aeration on the fermentation speed and results. Usefulness of application of these activators was stated. They stimulate the process what results in higher ethanol content in comparison with the sample fermented without additives. The highest alcohol content (17,2 percent vol) was obtained in vines fermented with the addition of rowan berry juice combined with aeration (21 fermentation days at 22 deg C). Aeration allowed to obtain higher alcohol content in comparison with samples this process
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