Kvasny Prum. 1956; 2(12): 272-273 | DOI: 10.18832/kp1956069

The production of desert wine with high content of alcohol by fermentation of must with selected wine yeast..Peer-reviewed article

E. MINÁRIK, L. LAHO

The experimental fermentation of grape must with high content of alcohol showed the possibility of fast fermentation during 7 - 8 weeks with the content of 17 - 18 % of alcohol. The main condition for successful fermentation is the use of resistent yeast of high vitality, the optimal temperature in the fermentation room being 12 tall17 °C. The temperature of fermented must should not exceed 25 -28 °C.
(In Slovak, English summary only)

Keywords: desert wine, must, fermentation

Published: December 1, 1956