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Priority to BG8898089ApriorityCriticalpatent/BG49447A1/en
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Micro-Organisms Or Cultivation Processes Thereof
(AREA)
Non-Alcoholic Beverages
(AREA)
Abstract
According to the method, the apple-milkacidic fermentation of red wines is carried out after the alcoholic fermentation is complete. It accelerates the development of milk-acidic bacteria from the Leuconostos oenos type, which ferment the apple acid of wine to milk and carbon dioxide for a relatively short time. It is achieved through using the straini Leuc. oenos 29A, manifesting high biochemical activity through its conservation in a sterile wine at 3 to 5 degrees C and through concentration of cells with tangential microfiltration or centrifusion, when necessary. Before use, the conserved bacteria are activated and bred in sterile wine through several consecutive re-seedings until deriving the necessary volumes.
BG8898089A1989-06-271989-06-27Method for processing of apple- lactic ascid fermentation of red wines
BG49447A1
(en)
BOTTLE CAP SUITABLE TO COLLECT AND HOLD THE DEAD YEASTS AND THE RESIDUES THAT FORM IN THE BOTTLE, DURING THE NATURAL FERMENTATION AND THE NATURAL AGING OF THE WINE CONTAINED IN IT.