Kvasny Prum. 1964; 10(6): 131-133 | DOI: 10.18832/kp1964023

Stabilizing the tokaj choice wine to prevent biological turbidity.Peer-reviewed article

E. MINÁRIK

Two chemicals, viz. sorbic acid and diethylester of pyrocarbonic acid were tested as stabilizing additives preventing biological turbidity as also postfermentation in the Tokaj selected wine. It has been ascertained, that any of the mentioned chemicals introduced in 100 mg/l proportion prevents any activity of yeast and microorganisms generally. No post-fermentation can start. The organoleptic properties of wine are not affected. Sorbic acid should be given priority, since it can be introduced in the first year of ageing, whereas the mentioned diethylester could be applied only close before bottling.
(In Slovak, English summary only)

Keywords: tokaj wine, stabilization, turbidity

Published: June 1, 1964