Kvasny Prum. 1990; 36(3): 70-72 | DOI: 10.18832/kp1990009

Application ot Active Dry Yeasts iii Technology ot Sparkling Wines.Peer-reviewed article

F. NEMEČEK, K. ŠTYRÁKOVÁ, Š KRÁSNY

The application of active dry yeasts for a production of sparkling wines were tested in plant-scale experiments using the discontinuous tank fermentation. Two preparatesViakvas TV and Viakvas SPV from Food Fabrik Trebišov and the foreign preparate Hefix 2000 (fa Erbslöh Giesenheim) were tested. The secondary fermentations inoculated with those preparates permitted to achieve on optimum fermentation time. Good chemical as well as sensorial properties were achieved with final sparkling wines.
(In Slovak, English summary only)

Keywords: sparkling wine, wine yeast, secondary fermentation. ASVK

Published: March 1, 1990