Kvasny Prum. 1961; 7(2): 37-38 | DOI: 10.18832/kp1961009

Intensifying fermentation by introducing mould activators.Peer-reviewed article

J. KOLEK

The article deals with the results of experiments aimed at determining the possibilities of intensified fermentation of fruit wine by introducing into it mould activators prepared from the mycellium of the mould fungus Aspergillus nige. This mycellium is obtained from the waste products of plants manufacturing citric acid by fermentation. The fermentation of wine with mould activator added was faster and alcohol content higher. Since the quality of wine was better, the author recommends to introduce the method on a large scale.
(In Czech, English summary only)

Keywords: fruit wine, fermentation, mould activator

Published: February 1, 1961