Impact of applying sulfur dioxide substitute natural antiseptic on must and wines microflora.
2019
In the present study we investigated the effect of various doses of nanostructured colloidal silver on the microflora dry white and red wines. The objects of research were: white and red dry wine control and test samples: for control samples preparation was used standard dosage of sulfur dioxide (Kadifit, 50 mg/l); for test samples – various dosages of the nanostructural colloidal silver (0.2; 0.4; 0.5; 0.6; 0.7; 0.8; 1 mg/l). Applying nanostructure colloidal silver shows identical impact as 50mg/l sulfur dioxide: For a cleaning process of white grape must - 0.4mg/l; for inhibition of the lacto- and acetobacterias, in white wine materials - 0.8mg/l; in red wine materials - 0.6mg/l.
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