Kvasny Prum. 1982; 28(10): 227-229 | DOI: 10.18832/kp1982047

Biological sources of wine production intensification.Peer-reviewed article

E. MINÁRIK

There are reliable requirements to intensify the utilization of existing highly active yeast strain collection for discontinuous and continuous fermentation processes in the production of natural grape, sparkling and dessert wines. From the point of view of yeast starter production rationalization, the production of active dry yeast and its use in industrial fermentation is proposed as soon as possible. Possibilities of experimental verification of fixed microorganisms and enzymes utilization in alcoholic fermentation of grape juice, bacterial acid decomposition and wine development has been suggested. Biological and physical methods for wine maturing acceleration are proposed.
(In Slovak, English summary only)

Keywords: biologic sources, wine, intensification

Published: October 1, 1982