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Application filed by Кирил Фърцов, Петко МатеевfiledCriticalКирил Фърцов
Priority to BG103443ApriorityCriticalpatent/BG62890B1/en
Publication of BG103443ApublicationCriticalpatent/BG103443A/en
Publication of BG62890B1publicationCriticalpatent/BG62890B1/en
Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer
(AREA)
Micro-Organisms Or Cultivation Processes Thereof
(AREA)
Abstract
The method is used in the food industry. It produces wines free of pesticides and with very low sulphur dioxide content. The grape is harvested when the sugar content of the white grapes is from 18 to 20.5%. It is crushed and the produced wort is sulphited by 3 0.05 g/hl sulphur dioxide. The wort is subjected to the fermentation in stainless steel vessels. The temperature interval of the fermentation is 12 to 18oC at automatic adjustment. The time of the fermentation is from 5 to 7 days. The wine produced is decanted from the yeast sludge and is filtered in a sterile manner, treated by whiteners, cooled and is bottled cold. 1 claims
BG103443A1999-05-281999-05-28Method for the production of white ecological wines
BG62890B1
(en)
Aromatic beverages with a low alcohol and sugar content, obtained by fermentation of mash or grape juice, and microbiological process for their preparation