Stabilization of wines containing turbidity of dextrin type
1999
Pogorzelski, E. (Politechnika Lodzka, Lodz (Poland). Inst. Technologii Fermentacji i Mikrobiologii) | Czyzycki, A. | Koch, M.
The main target of this article was research on the selection of the most effective method of stabilization of wines containing turbidity of dextrin type. Acidity and enzymatic hydrolysis together with clarification using bentonite, gelatine and gel of siliceous acid were applied. Also influence of addition of ammonium phosphate and sulphate, yeast autolisate and "Fermaid K" into model set was tested in order to describe proper condition for growth of dextrin-creative bacteria
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