Kvasny Prum. 1957; 3(11): 251-253 | DOI: 10.18832/kp1957049

The first experiments with the use of mould activators in wine fermentation.Peer-reviewed article

E. MINÁRIK

The laboratory as well as semi-commercial experiments were made concerning the fermentation of grape and fruit wines in the presence of mould activators, such as Aspergillus niger, Penicillium notatum and Botrytis cinerea. These activators accelerate fermentation of sugar, especially in its first period, this fact being very important in the case of musts with high sugar content. There was not noticed any influence of mould activators on the taste and bouquet of wines.
(In Slovak, English summary only)

Keywords: fermentation, mould, activator

Published: November 1, 1957