Black fruit aronia as a valuable wine-making raw-material
1993
Czyzycki, A. (Politechnika Lodzka, Lodz (Poland). Inst. Technologii Fermentacji i Mikrobiologii) | Lukawska-Pietrzak, Z. | Pogorzelski, E.
It has been proved that for getting the aronia must rich in anthocyane dyestuffs and polyphenols the fruits should be thoroughly crumbed and their juice centrifuged or directly pressed instead of hot maceration of pulp and depectinization. The aronia must is rich in free amino acids (5488 mg/cu. dm) what explains the facility of its fermentation. The acidity of aronia musts is formed in 90 percent by malic acid, in 8 percent by quinic acid and in 2 percent by other constitute a valuable wine-making raw material for production of high-quality red single-fruit wines with a low methanol content (40-60 mg/cu. dm), as well as coupage wines. Also portwinized meads can be improved by aronia
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