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Application filed by Ivan PRIDAfiledCriticalIvan PRIDA
Priority to MDS20150015ApriorityCriticalpatent/MD969Z/en
Publication of MD969YpublicationCriticalpatent/MD969Y/en
Publication of MD969ZpublicationCriticalpatent/MD969Z/en
Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer
(AREA)
Abstract
The invention relates to the wine industry, namely to a process for producing white wine.The process, according to the invention, provides for the processing of grapes, separation and clarification of the fresh must, optional introduction of yeast leaven, dry alcoholic fermentation of the must, optional partial separation of yeast, introduction in the young wine of lactic-acid bacteria leaven, malolactic fermentation, after which in the wine is added must in an amount providing a concentration of sugars in wine of 5…15 g/dm3, optionally is added yeast leaven and is carried out the repeated alcoholic fermentation of wine with subsequent separation of the sediment of yeast and bacteria.
MDS20150015A2015-02-112015-02-11Process for producing white wine
MD969Z
(en)
Composition of saturated fatty acids and its use for inhibition of alcoholic or malolactic fermentation and dose reduction of sulphur dioxide in wine making technology
Method for producing low-alcohol wine-like beverage, from the ready wine made from grapes, after finished fermentation and the beverage produced by this method