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Application filed by Александр Дмитриевич Шанин, Наталия Ивановна Ксенжук, Константин Андреевич Ковалевский, Григорий Федорович СльозкоfiledCriticalАлександр Дмитриевич Шанин
Priority to UAA200612621ApriorityCriticalpatent/UA83303C2/en
Publication of UA83303C2publicationCriticalpatent/UA83303C2/en
Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer
(AREA)
Preparation Of Fruits And Vegetables
(AREA)
Abstract
The method for clarification and stabilization of the fruit and grape must, wine materials. The fruit or grape must or wine materials are treated with the complex of compounds with pH 6-7.5, resulting from interaction of must or wine materials, having titratable acidity of 4.0-10.2 with the aqueous solution of sodium silicate of the module 1:1.4 at the concentration of 5.0-127.0 g/l with subsequent treatment with aqueous or aqueous-wine solution of the gelatin at such proportion of components:
UAA200612621A2006-11-302006-11-30The method for clarification and stabilization of the fruit and grape must, wine materials
UA83303C2
(en)
Method for increasing the activity of asparaginase in a solution, which comprises treating drinking water to reduce the chlorine concentration to less than 0.5 ppm, adding asparaginase to obtain a solution of asparaginase and system to provide a solution of asparaginase with increased activity.