Kvasny Prum. 1964; 10(2): 40-42 | DOI: 10.18832/kp1964007

Microflora of sweet tokay wines.Peer-reviewed article

E. MINÁRIK, M. NAGYOVÁ

In non-stabilized sweet wines stored in casks the substantial part of present natural sugar is fermented. Addition of alcohol cannot be classified as a reliable measure to prevent fermentation. To secure biological stability of wine it is necessary to employ pasteurization or to add sorbic acid or diethylpyrocarbonate. Both chemicals are at present prohibited inCzechoslovakiaas conserving agents for wine and other beverages.
(In Slovak, English summary only)

Keywords: microflora, tokay wine

Published: February 1, 1964