Kvasny Prum. 1959; 5(7): 170-172 | DOI: 10.18832/kp1959022

Improving the quality of our sweet and vermouth-type wines.Peer-reviewed article

E. MINÁRIK

A new method of preparing sweet and vermouth-type wines has been developed and verified. Base wine with high alcohol content was obtained by fermenting grape must of high sugar concentration by selected alcohol-resistant yeasts. Only sugar was added to base wine, and, in case of vermouths, flavouring extract, but - contrary to conventional methods - no alcohol. The quality of wines thus treated is better owing to higher extract content, better harmony of ingredients, and earlier ripeness of the product.
(In Slovak, English summary only)

Keywords: wine, quality

Published: July 1, 1959