Methanol content in fruit musts and wines obtained from the depectinized pulp
1985
Lukawska-Pietrzak, Z. (Politechnika Lodzka, Lodz (Poland). Inst. Technologii Fermentacji i Mikrobiologii) | Czyzycki, A.
The apple pulp depectinization effect on the chemical composition of musts and wines was investigated at a particular regard to the methanol content, sensoric properties of wines and the must pressure productivity. The pulp depectinization results in a growth of the must production by 10%, in shortening the pressure time by 30-50% and in growth of the extract by about 10%
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