Kvasny Prum. 1982; 28(11): 253-256 | DOI: 10.18832/kp1982051

Chemical desulphurization of concentrated grape musts.Peer-reviewed article

V. ŠVEC, G. JANEKOVÁ

The study was devoted to an optimization of the chemical desulphurization of concentrated grape musts. The optimum temperature of the reaction was found to be between 50 and60 °C. As the most suitable technological procedure was found that one by which at first a concentrated grape must was heated up to the definite temperature and then hydrogen peroxide was added.
(In Slovak, English summary only)

Keywords: desulphurization, grape must

Published: November 1, 1982