Kvasny Prum. 1982; 28(2): 41-43 | DOI: 10.18832/kp1982010

Possibilities of influencing grape must fermentation by the activator from Botrytis cinerea.Peer-reviewed article

E. MINÁRIK

The influence of the activator originating from the hyphal fungus Botrytis cinerea on the fermentation rate and reproduction ability of Saccharomyces oviformis and on the composition of the fermented substrate had been examined in laboratory conditions. Already by minimal dose of the dried mycelium preparation of B. cinerea a remarkable acceleration of the fermentation start as well as of the whole fermentation course, more effective sugar utilization, higher alcohol content and a more favourable composition of the fermented grape must could be achieved. Possible technological conclusions in the production of natural sweet wines are discussed.
(In Slovak, English summary only)

Keywords: fermentation, must, activator, Botrytis cinerea

Published: February 1, 1982