Kvasny Prum. 1962; 8(4): 86-89 | DOI: 10.18832/kp1962013

Stabilization of sweet wine with diethyl ester of pyrocarbonic acid.Peer-reviewed article

E. MINÁRIK, L. LAHO

Diethyl ester of pyrocarbonic acid [introduced by its manufacturer in Germanyunder designation Versuchsproduct Ue 5908] is a new chemical stabilizing wine with higher sugar content. It has outstanding fungicidal properties, even when introduced in very small quantities. In concentration 150 - 200 mg/l it stops fermentation of sugar present in the wine and prevents turbidity. Since this ester undergoes in wine hydrolytic decomposition, bottling must follow immediately after the wine has been treated. This chemical cannot be therefore classified as a conserving substance, but only as an technical auxiliary stuff for treating wine. Application of this diethyl ester permits to reduce the proportion of SO₂.
(In Slovak, English summary only)

Keywords: sweet wine, stabilization, diethyl ester of pyrocarbonic acid

Published: April 1, 1962