Kvasny Prum. 1981; 27(9): 203-206 | DOI: 10.18832/kp1981038

Continuous fermentation in white wine production.Peer-reviewed article

A. DOBOŠ, M. ORSZÁGOVÁ

Nowadays Slovak viticulture is able to use continuous fermentation for plant scale production of wines from white cultivars. Practical experience obtained up to now confirmes advantages of this procedure quoted in the literature. Duration of pitching and final fermentation falls off and so fermentation rate and productivity unit rise. The most important advantage can be concluded from this fact: The volume of fermentation tanks is saved as compared with batch fermentation. Moreover it is possible to mechanize and control automatically the fermentation. Application of temperature control system and use of the recovery plant for the ethanol separation from fermentation gases should improve sensory properties of produced wines.
(In Slovak, English summary only)

Keywords: continuous fermentation, white wine

Published: September 1, 1981