Kvasny Prum. 1985; 31(7-8): 182-184 | DOI: 10.18832/kp1985044

Some microbial and biotechnological problems in wine making.Peer-reviewed article

E. MINÁRIK

Based on detailed ecological research on the microflora of bottled wines the importance of increased biological stability of wines by suitable physical treatment is underlined. Results of long-term research on the stimulation of alcoholic fermentation of grape must under unfavourable fermentation conditions by different activators are given. The importance of decrease of extraneous substance in must and wine from the point of view of reducing SO₂ content in wines and possibilities of its substitution in wine making in discussed.
(In Slovak, English summary only)

Keywords: yeasts, fermentation, stability, wine

Published: July 1, 1985